Chocolate covered easter eggs

12 servings

Ingredients

Quantity Ingredient
¼ cup Butter or marg.
5¼ ounce Pkg. chocolate pudding
½ cup Milk
1 pounds Powdered sugar
1 teaspoon Vanilla
1 cup Walnuts;chopped
5 xes Squares unsweetened choc. - melted and cooled
20 xes Miniature marshmellows
Assorted colored sugars

Directions

Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until smooth.Gradually stir in mild. Cook over med. heat, stirring constantly, until mixture is very thick and starts to boil. Cook until mixture leaves the sides of the pan. Remove from heat. Stir in confectioners sugar and vanilla. Mix until smooth. Stir in walnuts.

Cool until mixture is stiff enough to hold its shape. Shape mixture into 12 eggs, using about 2 T. for each. Place on waxed paper-lined baking sheet. Refrigerate for 30 min. Dip each egg in cooled chocolate. Place on a cooling rack over waxed paper. If you wish to decorate with marshmellow flowers, place on egg before the chocolate sets. *To make flowers, cut mini marshmellows in thirds crosswisw.

Dip cut side of each piece in colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Store in the frige.

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