Jello Pudding Easter Eggs

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READY IN: 30mins
YIELD: 24 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir pudding, water and margarine in a large bowl until smooth.
  • Mix in sugar by cupfuls, stirring until mixture forms a ball.
  • Form into 1 1/2 inch (3cm) egg shapes. Refrigerate until firm.
  • Partially melt chocolate in separate bowls over hot water until 2/3 melted.
  • Remove from heat and continue stirring until all chocolate is melted and smooth.
  • Dip eggs into chocolate; decorate with coloured sprinkles or swirl icing over them, or child's name written on them or floweres or dots.
  • Makes 24 eggs.
  • NOTE: For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour, surround by second flavour.
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