Cream Filled Chocolate Covered Egg

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
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.

 

Latest posts

Back
Top Bottom