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JELL-O® Pudding Eggs
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JELL-O® Pudding Eggs

1 Hr(s) 15 Min(s)
30 Min(s) Prep
45 Min(s) Cook
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.
What You Need
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15 servings
Original recipe yields 15 servings
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
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Let's Make It
1
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.
2
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.
3
Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding
Tip 2
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.
Tip 3
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.
Tip 4
Pastel Eggs
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding and adding a few drops of food coloring to the pudding mixture.
Tip 5
Substitute
Substitute any flavor JELL-O Instant Pudding for the chocolate pudding.
Tip 6
JELL-O® Pudding Truffles
Prepare as directed, forming scant tablespoonfuls of the pudding mixture into 36 balls, each about 1 inch lin diameter. Makes 3 dozen or 18 servings, 2 truffles each.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 150mg
7%
Total Carbohydrates 40g
15%
Dietary Fibers 1g
4%
Sugars 35g
70%
Protein 1g
2%
Vitamin A
6%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 15 servings, 2 eggs each.
* 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.
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