1/4 c Butter
5 1/4 oz Pkg chocolate pudding
1/2 c Milk
1 lb Powdered sugar
1 ts Vanilla
1 c Walnuts; chopped
5 oz Unsweetened chocolate;
-melted and cooled
20 Miniature marshmallows
Assorted colored sugars
Melt butter in a 3 qt saucepan. Stir in pudding mix; blend until
smooth. Gradually stir in mild. Cook over medium heat, stirring
constantly, until mixture is very thick and starts to boil. Cook
until mixture leaves the sides of the pan. Remove from heat. Stir
in confectioners sugar and vanilla. Mix until smooth. Stir in
walnuts. Cool until mixture is stiff enough to hold its shape.
Shape mixture into 12 eggs, using about 2 tb for each. Place on
waxed paper-lined baking sheet. Refrigerate for 30 minutes. Dip
each egg in cooled chocolate. Place on a cooling rack over waxed
paper. If you wish to decorate with marshmallow flowers, place on
egg before the chocolate sets.
To make flowers, cut mini marshmallows in thirds crosswise. Dip cut
side of each piece in colored sugar. Arrange 5 pieces, sugared side
up, on each egg to resemble flowers. Store in the refrigerator.
