Easter eggs and nests

Yield: 1 servings

Measure Ingredient
¼ pounds Butter
2 packs Vanilla pudding mix
½ cup Milk
1 pounds 10X sugar
1 teaspoon Vanilla
\N \N Melted chocolate to coat

Melt Butter. Add pudding and stir until blended. Add milk and stir well. Cook over low heat, stirring constantly. Let boil for two minutes while stirring. Remove from heat and add sugar and vanilla, stirring until smooth. Set aside to cool. When cool enough to handle, shape into eggs. Chill thoroughly. When cold, coat eggs with chocolate. Variations: Butterscotch Eggs can be made by substituting butterscotch pudding and adding 1 tsp. maple flavoring and ½ cup chopped nuts. Cherry Eggs are made by adding 1 tsp. almond flavoring and ½ cup diced cherries, well drained. Chocolate Nut Eggs can be made by substituting chocolate pudding and adding 1 tsp. vanilla and ½ cup chopped pecans. The eggs should be stored in layers of waxed paper in the refrigerator. They can be reshaped, if necessary, once they have chilled. Easter Nests ¼ cup butter 10- ounce pkg. of mini-marshmallows 5 cups crisp rice cereal ½ tsp. green food coloring Melt butter in large saucepan over low heat. Add marshmallows and stir until melted and well blended. Cook an additional two minutes, stirring constantly. Add food coloring (other colors can be substituted in additional batches). Remove from heat and add rice cereal until well coated. With buttered hands and spoon from into nests by pressing against muffin or cupcake tins or half pound butter tubs. Refrigerate until thoroughly chilled. Fill with jelly beans or Easter eggs. From: The Asbury Park Press Submitted By SHARON STEVENS On 04-12-95

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