JELL-O Easter Eggs

1. 1

   Stir dry pudding mix, boiling water and butter in large bowl until well blended.

2. 2

   Add powdered sugar by cupfuls, stirring until well blended after each addition until mixture forms a ball.

3. 3

   Form scant tablespoonfuls of pudding mixture into about 30 small (about 1-1/2 inches long) oval-shaped eggs.

4. 4

   (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.)

5. 5

   Refrigerate eggs until firm, about 30 minutes.

6. 6

   Dip eggs into semi-sweet chocolate.

7. 7

   Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes.

8. 8

   Drizzle with white chocolate.

9. 9

   Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.