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Cherry Nut Easter Eggs
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1/2 cup milk
1/4 cup (1/2 stick) butter or margarine
2 small boxes regular vanilla pudding and filling (not instant)
1 (9 ounce) jar maraschino cherries
1 cup finely chopped pecans or walnuts
1 to 2 pounds confectioners' sugar
1 pound chocolate, melted
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 in double boiler, being careful not to scorch it. Frost egg with melted chocolate.
Decorate with your favorite butter cream icing, if desired.
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