Recipe - Chocolate Covered Easter Eggs

One fourth cup Butter or marg.
5 One fourth ounce Pkg. chocolate pudding
One half cup Milk
1 pound Powdered sugar
1 teaspoon Vanilla
1 cup Walnuts;chopped
5 x Squares unsweetened choc.
melted and cooled
20 x Miniature marshmellows
Assorted colored sugars

Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
smooth.Gradually stir in mild. Cook over med. 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 T. for
each. Place on waxed paperlined baking sheet. Refrigerate for 30 min. Dip
each egg in cooled chocolate. Place on a cooling rack over waxed paper. If
you wish to decorate with marshmellow flowers, place on egg before the
chocolate sets. *To make flowers, cut mini marshmellows in thirds
crosswisw. Dip cut side of each piece in colored sugar. Arrange 5 pieces,
sugared side up, on each egg to resemble flowers. Store in the frige.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini