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. 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. *NOTE* The eggs should be stored in layers of waxed paper in the refrigerator. They can be reshaped, if necessary, once they have chilled. Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 29, 99
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 24|
|Calories from Fat: 69 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 107.6mg||4 %|
|Potassium 6.2mg||0 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 25.2g|
|Protein 0.1g||0 %|
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Calories per serving: 168
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