Steps:
- STIR DRY (unprepared) pudding mix, boiling water and butter in large bowl until well blended. Add powdered sugar by cupfuls, stirring after each addition until mixture forms a ball. Form scant tablespoonfuls of mixture into about 30 small (about 1-1/2 inches long) oval-shaped eggs. If pudding mixture is too soft, refrigerate for 30 minutes to firm slightly before shaping. Refrigerate eggs until firm, about 30 minutes.
- MELT semi-sweet chocolate and dip eggs into chocolate. Refrigerate on wax paper-lined tray until chocolate is firm about 15 minutes.
- MELT white chocolate and drizzle white chocolate over eggs. Let stand until set. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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