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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Easter Pudding Eggs Recipe

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This recipe for Easter Pudding Eggs, by , is from Tonia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tonia Cheevers

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
1/3 cup non-hydrogenated margarine, softened
1/3 cup boiling water
3 cups sifted icing sugar
1 pkg. (225 g) Baker's Semi-Sweet Chocolate
4 oz. Baker's White Chocolate

Directions:
Directions:
STIR 1 pkg (4-serving size) JELL-O Instant Pudding, 1/3 cup each boiling water and softened margarine in a large bowl until smooth.

MIX in 3 cups sifted icing sugar by cupfuls, stirring until mixture forms a ball. Form into 1 1/2 in. (3 cm) egg shapes. Refrigerate until firm.

PARTIALLY melt 6 squares each BAKER'S White and Semi-Sweet Chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth. Dip eggs into chocolate and decorate with coloured sprinkles or icing.

For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centers from 1 flavour, surround by second flavour.

Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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