| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1/2 |
|
Stick butter or margarine |
| 2 |
pk |
Vanilla pudding and; (3-oz.) |
|
|
Filling; (not instant) |
| 1 |
|
Jar maraschino cherries; (9-oz.) |
| 1 |
c |
Finely chopped pecans or walnuts |
| 1 |
lb |
To 2 lbs. confectioners' sugar |
| 1 |
lb |
Chocolate; melted |
INSTRUCTIONS
Preparation : Cut cherries in half, and drain well on paper towels.
Cook milk, butter and pudding in a medium saucepan on low heat until
well blended and thick. Remove from stove and add cherries, nuts and
enough sugar to make a thick consistency. Form the mixture into 8 to
10 egg shapes with hands coated in butter. Place on wax paper covered
cookie sheet. Chill several hours until firm. Melt chocolate being
careful not to scorch it. Frost egg with melted chocolate. Decorate
with butter cream icing.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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