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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.