Cream Filled Chocolate Covered Egg

[Raine]

CREAM FILLED CHOCOLATE COVERED EGG


1 (4 serving size) pkg. chocolate, vanilla or butterscotch pudding and pie filling
1 1/2 c. cold milk
1 c. heavy cream, whipped
1/2 c. walnuts, chopped
10 Nilla Wafers, chopped
1 c. marshmallow creme
4 (1 oz.) sq. unsweetened chocolate, melted
2 tbsp. butter, melted
1 tbsp. colored sprinkles
1/2 c. flaked coconut, tinted green with food coloring, for garnish


Prepare pudding mix according to package directions using cold milk. Fold in 1 cup whipped cream, walnuts and wafers.

Line a 4 cup egg mold or bowl with plastic wrap. Spoon half the pudding mixture into mold; spread marshmallow creme over pudding to within 1/2 inch of edge. Top with remaining pudding mixture. Cover, freeze 6 hours or overnight.

Unmold egg onto serving plate. Combine chocolate and butter blend; frost egg. Garnish with sprinkles and remaining whipped cream. Serve immediately or freeze until serving time. Substitute 1 (4 serving size) package sugar-free instant pudding and pie filling and 1 1/2 c. lowfat milk and save 43 calories per serving.