Chocolate Covered Easter Eggs
1/2 cup butter
1 5 1/4 ounce chocolate pudding and pie filling
1/2 cup milk
1 pound powdered sugar, sifted
1 teaspoon vanilla
1 cup chopped walnuts
5 ounces unsweetened chocolate, melted, cooled
20 mini marshmallows
assorted colored sugars
Melt butter in 3 quart heavy saucepan. Stir in pudding mix; blend
until smooth. Gradually stir in milk. Cook over medium 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 tablespoons for each. Place on
waxed paper-lined baking sheet.
Refrigerate for 30 minutes. Dip each egg in cooled chocolate. Place
on cooling rack over waxed paper. If you wish to decorate with
marshmallow flowers, place on egg before chocolate sets. To make
flowers, cut mini marshmallows in thirds crosswise. Dip cut side of
each piece in colored sugar. Arrange 5 pieces, sugared side up, on
each egg to resemble flowers. Let stand until chocolate sets. Or
decorate with pastel flowers using your favorite decorating
frosting. Store in refrigerator.