JELL-O Pudding Eggs

1. 1

   Mix butter and dry pudding mix in large bowl.

2. 2

   Gradually add boiling water, stirring until well blended.

3. 3

   Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball.

4. 4

   Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long.

5. 5

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

6. 6

   Refrigerate 30 minutes or until eggs are firm.

7. 7

   Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted.

8. 8

   Stir until chocolate is completely melted.

9. 9

   Dip eggs into chocolate.

10. 10

    Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm.

11. 11

    Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted.

12. 12

    Stir until chocolate is completely melted.

13. 13

    Drizzle white chocolate over eggs; let stand until set.

14. 14

    Store in airtight container in refrigerator.

* Per serving · 4 servings · Values may vary.

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