Egg Pudding
By: Alisa Escanlar
Published: Saturday, February 13, 2010 - 6:20am

Ingredients




1 pkt (4-serving size) chocolate flavor instant pudding 
cup boiling water
cup butter or margarine, softened
3 cups powdered sugar
1 pkt (8 squares) semisweet baking chocolate, melted
2 sqrs premium white baking chocolate, melted, optional

Preparation

1 Stir pudding mix, boiling water and butter in large bowl until smooth. 2 Mix in powdered sugar by cupfuls, stirring until mixture forms a ball. 3 Form small tablespoonfuls of mixture into 1 1/2 inch egg shapes. (If necessary, refrigerate mixture 10-15 minutes for easier handling.) 4 Refrigerate eggs until firm, about 30 minutes. Dip eggs into semisweet chocolate (instructions follow). Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate 5 (instructions follow). Store in refrigerator. 6 Makes 3 dozen eggs. 7 How To Dip Eggs:Pierce egg with wooden skewer. Dip into melted chocolate. Let excess chocolate drip off before placing egg on wax paper-lined tray. Gently remove skewer. For a quicker and easier method of covering the eggs with chocolate, just pour a spoonful of melted chocolate over each egg on wax paper-lined tray. 8 How To Drizzle Chocolate:Spoon melted chocolate into a small heavy-duty sealable plastic food storage bag; close tightly. Fold down the top tightly and snip a tiny 9 (about 1/8-inch) piece off the corner. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on desserts. 10 Pastel Eggs:Use vanilla flavor instant pudding and pie filling and add a few drops of liquid food coloring to make colored eggs in all of the spring pastel colors. Dip in chocolate as directed. 11 Great Substitute:Substitute any flavor of instant pudding and pie filling for the chocolate pudding. 12 Jell-O recipe