MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE COVERED EASTER EGGS
  Categories: Holidays, Candy, Chocolate
       Yield: 12 servings
  
     1/4 c  Butter or marg.
   5 1/4 oz Pkg. chocolate pudding
     1/2 c  Milk
       1 lb Powdered sugar
       1 ts Vanilla
       1 c  Walnuts;chopped
       5 x  Squares unsweetened choc. -
            -melted and cooled
      20 x  Miniature marshmellows
            Assorted colored sugars
  
   Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
   smooth.Gradually stir in mild. Cook over med. 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 T. for each. Place on waxed paper-lined
   baking sheet. Refrigerate for 30 min. Dip each egg in cooled
   chocolate. Place on a cooling rack over waxed paper. If you wish to
   decorate with marshmellow flowers, place on egg before the chocolate
   sets. *To make flowers, cut mini marshmellows in thirds crosswisw.
   Dip cut side of each piece in colored sugar. Arrange 5 pieces,
   sugared side up, on each egg to resemble flowers. Store in the frige.
  
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