JELL-O Easter Eggs

• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1/3 cup boiling water
• 1/3 cup butter or margarine, softened
• 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. Stir dry pudding mix, boiling water and butter in large bowl until well blended.
2. Add powdered sugar by cupfuls, stirring until well blended after each addition until mixture forms a ball.
3. Form scant tablespoonfuls of pudding mixture into about 30 small (about 1-1/2 inches long) oval-shaped eggs.
4. (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.)
5. Refrigerate eggs until firm, about 30 minutes.
6. Dip eggs into semi-sweet chocolate.
7. Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes.
8. Drizzle with white chocolate.
9. Store in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/jell-o-easter-eggs-56243.aspx (may not work)