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Cherry Nut Easter Egg

  • 1/2 c. milk
  • 1/2 stick butter or margarine
  • 2 (3-oz.) pkgs vanilla pudding and filling (not instant)
  • 1 (9-oz.) jar maraschino cherries
  • 1 c. finely chopped pecans or walnuts
  • 1 lb. To 2 lb
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.

Serves 4 People
An Easter egg recipe
Submitted by Dan Cunningham Apr 8, 2009 16 min 60 min 76 min


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