Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Butter 1 lb 10X sugar
2 pk Vanilla pudding mix 1 ts Vanilla
1/2 c Milk 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 1/2 cup
chopped nuts. Cherry Eggs are made by adding 1 tsp. almond flavoring
and 1/2 cup diced cherries, well drained. Chocolate Nut Eggs can be
made by substituting chocolate pudding and adding 1 tsp. vanilla and
1/2 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 1/4 cup butter 10- ounce pkg. of
mini-marshmallows 5 cups crisp rice cereal 1/2 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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