JELL-O Pudding Eggs

• 1/3 cup butter or margarine, softened
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1/3 cup boiling water
• 3 cups unsifted powdered sugar
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 2 oz. BAKER'S White Chocolate (optional)

1. Mix butter and dry pudding mix in large bowl.
2. Gradually add boiling water, stirring until well blended.
3. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball.
4. Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long.
5. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.)
6. Refrigerate 30 minutes or until eggs are firm.
7. Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted.
8. Stir until chocolate is completely melted.
9. Dip eggs into chocolate.
10. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm.
11. Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted.
12. Stir until chocolate is completely melted.
13. Drizzle white chocolate over eggs; let stand until set.
14. Store in airtight container in refrigerator.

butter, boiling water, powdered sugar, chocolate, s white chocolate

Taken from www.kraftrecipes.com/recipes/jell-o-pudding-eggs-56245.aspx (may not work)