Instructions: Stir pudding mix, boiling water and butter in large bowl until smooth.

Mix in powdered sugar by cupfuls, stirring until mixture forms a ball.

Form small tablespoonfuls of mixture into 1 1/2 inch egg shapes. (If necessary, refrigerate mixture 10-15 minutes for easier handling.)

Refrigerate eggs until firm, about 30 minutes. Dip eggs into semisweet chocolate (instructions follow). Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate

(instructions follow). Store in refrigerator.

Makes 3 dozen eggs.

How To Dip Eggs:
Pierce egg with wooden skewer. Dip into melted chocolate. Let excess chocolate drip off before placing egg on wax paper-lined tray. Gently remove skewer. For a quicker and easier method of covering the eggs with chocolate, just pour a spoonful of melted chocolate over each egg on wax paper-lined tray.

How To Drizzle Chocolate:
Spoon melted chocolate into a small heavy-duty sealable plastic food storage bag; close tightly. Fold down the top tightly and snip a tiny

(about 1/8-inch) piece off the corner. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on desserts.

Pastel Eggs:
Use vanilla flavor instant pudding and pie filling and add a few drops of liquid food coloring to make colored eggs in all of the spring pastel colors. Dip in chocolate as directed.

Great Substitute:
Substitute any flavor of instant pudding and pie filling for the chocolate pudding.

Jell-O recipe

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.