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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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 35 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.4mg||3 %|
|Sodium 28.7mg||1 %|
|Potassium 6.2mg||0 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 37.8g|
|Protein 0.1g||0 %|
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Calories per serving: 183
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