Comida Kraft
Recipe Box

JELL-O® Pudding Eggs

JELL-O® Pudding Eggs is rated 3.877551020408163 out of 5 by 49.
Prep Time
30
min.
Total Time
1
hr.
15
min.
Servings

15 servings, 2 eggs each

Our JELL-O Pudding Eggs are a chocolate lover's dream come true—made with chocolate pudding, semi-sweet chocolate and (optional) white chocolate drizzle.

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What You Need

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Make It

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

How to Dip Eggs

Pierce egg with wooden skewer. Dip into melted chocolate. Let excess chocolate drip off before placing egg on wax paper-covered tray. Gently remove skewer. Repeat with remaining eggs. Or for a quicker and easier method of covering the eggs with chocolate, just pour a spoonful of melted chocolate over each egg on wax paper-covered tray.

How to Drizzle Chocolate

Spoon melted chocolate into a small freezer-weight resealable plastic bag; seal bag. Fold down top of bag tightly. Snip a tiny (about 1/8-inch) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on eggs.

Pastel Eggs

Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding and adding a few drops of food coloring to the pudding mixture.

Servings

  • 15 servings, 2 eggs each

Nutritional Information

Serving Size 15 servings, 2 eggs each
AMOUNT PER SERVING
Calories 240
Total fat 9g
Saturated fat 5g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 35g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe was easy to make. This recipe was easy to make. I'm afraid that this will be the last time I make it though. If you have never tried them before get ready for an extreme sugar high. I doubled the recipe so I would have enough for Easter, My husband came home from work and tried one and said, 'See I knew it, your tring to kill me!!!' He said, 'There's too much sugar I don't want anymore.' So now I have all these eggs in two plastic containers and don't know what to do with them? My son can't have anymore either, he talked up a storm and would not sit still after having two of them, and he's 12 they usually don't like to talk to mom at this age!!! Good Luck to whoever tries this recipe.
Date published: 2003-04-19
Rated 5 out of 5 by from I altered the recipe by using Jello cook & serve pudding mix instead of the instant variety to get... I altered the recipe by using Jello cook & serve pudding mix instead of the instant variety to get away from using cow's milk, which I am allergic to. I also use soy margarine instead of butter and soy milk. Jello instant pudding mixes do NOT set if you mix it with soy milk. But the cook & serve mixes set up perfectly with soy milk. Most of my experiments with foods are to imitate a recipe using only soy products instead of milk products to see if any of my family or friends can tell the difference. So far, no one can guess what I have done until they see me eating the same foods with them.
Date published: 2006-06-03
Rated 2 out of 5 by from I used the recipe in your magazine, instead of the web. I used the recipe in your magazine, instead of the web. The magazine had 'icing sugar' instead of 'powdered sugar' like the web. I've never heard of icing sugar before. It also says it will make 3 - 4 dozen eggs. I got 14 1 1/2' eggs out of it. Also it said 1 package (4 serving size) of pudding. Why don't you give the weight of the package or say the small box? Was the magazine I received published for another english speaking country instead of the USA??
Date published: 2003-04-11
Rated 5 out of 5 by from Just from looking at the recipe and the picture, I could tell that they would be fun and delicious... Just from looking at the recipe and the picture, I could tell that they would be fun and delicious treats for guests at an Easter party/gathering. I have not made the recipe yet but I plan to in the near future because I love to experiment with fun and new recipes. I would like to thank you for sharing this neat recipe with me and I will share it with my family!
Date published: 2003-06-02
Rated 5 out of 5 by from This is a wonderful candy recipe. This is a wonderful candy recipe. My kids love to eat and make them. We have experimented with all the puddings and added chopped cherries and nuts and made like a fruit and nut egg. Make sure you drain the cherries on paper towels so the mixture doesn't get too soggy or use candied cherries. Will start making soon for Easter. Make them in balls for Christmas.
Date published: 2006-03-30
Rated 5 out of 5 by from I have been making these eggs for years now, when the originally brought out this recipie. I have been making these eggs for years now, when the originally brought out this recipie. They are great! They have become a family tradition! We even make them at christmas time. My only one suggestion is make them smaller than the 1.5" they suggest, it's just a little to rich for one serving. Also, if you make them tiny you have alot more to snack on!
Date published: 2006-04-06
Rated 1 out of 5 by from I tried this recipe 2 different times...both times the truffle mixture never set-up. I tried this recipe 2 different times...both times the truffle mixture never set-up. I am sure it would have tasted good...but just couldn't get it to come together... <<< Response from Kraft Kitchens Expert, Wendy ~ Be sure to use INSTANT Pudding and Pie Filling Mix, not Cook ‘N Serve Pudding mix. >>>
Date published: 2007-04-07
Rated 1 out of 5 by from The recipe in the book called for 3 cups sifted icing sugar. The recipe in the book called for 3 cups sifted icing sugar. I did use confectioners sugar and sifted it as instructed. However, it did not thicken. It had the consistency of pudding. I put it in the refrigerator thinking that would help but it never got hard. It stayed runny.
Date published: 2003-04-17
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