Served as dessert. Vegetarian dish. Speciality - Easter candy recipe.

1/2 cup Butter

1 5 1/4 ounce Chocolate pudding and pie filling

1/2 cup Milk

1 pound powdered Sugar, sifted

1 teaspoon Vanilla

1 cup chopped Walnuts

5 ounces unsweetened Chocolate, melted, cooled

20 mini Marshmallows

Assorted colored Sugars

Melt butter in 3 quart heavy saucepan. Stir in pudding mix; blend until smooth. Gradually stir in milk. Cook over medium 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 tablespoons for each. Place on waxed paper-lined baking sheet. Refrigerate for 30 minutes. Dip each egg in cooled chocolate. Place on cooling rack over waxed paper. If you wish to decorate with marshmallow flowers, place on egg before chocolate sets. To make flowers, cut mini marshmallows in thirds crosswise. Dip cut side of each piece in colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Let stand until chocolate sets. Or decorate with pastel flowers using your favorite decorating frosting. Store in refrigerator.

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