JELL-O® Pudding Eggs

JELL-O® Pudding Eggs

12

"These rich egg-shaped desserts are perfect treats to make with the kids when Spring arrives."
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Ingredients

1 h 15 m servings 253 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.
  2. Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm. Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted.
  3. Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.
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Reviews

12
  1. 14 Ratings

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Most helpful positive review

I make these every year for Easter and they are a huge hit! I use the chocolate fudge flavor pudding. These are rich and delicious! :)

Most helpful critical review

I made this Recipe for Easter, but it ended up to be really squishy, and no matter how long I let it set if wold not firm. I'd also put less sugar in this recipe if I try making t again. It is a...

I make these every year for Easter and they are a huge hit! I use the chocolate fudge flavor pudding. These are rich and delicious! :)

I used milk chocolate chips because of preference I made half the batch following the recipe and in the other half I mixed up some peanut butter and confectioners sugar, rolled them into little ...

These were phenomenal and incredibly easy to make! The recipe is versatile as well, as I'm sure most any flavor of instant pudding would taste great nestled inside these eggs. I wouldn't chang...

Rich is an apt description. My 9-year-old daughter received a blue ribbon from the 4H judge. She is very proud of being able to do the recipe nearly by herself. Since we raise chickens for eggs,...

very easy treat, shaped them into heart molds for Valentines' Day, then coated the tops with melted butterscotch chips.

Easy recipe! Make them SMALL! They are very sweet and rich!

I made this Recipe for Easter, but it ended up to be really squishy, and no matter how long I let it set if wold not firm. I'd also put less sugar in this recipe if I try making t again. It is a...

This recipe is a good starting point for all kinds of flavors. I did tweak with 1/2 teaspoon almond extract as I tasted the dough and just felt it needed something. Vanilla pudding with dried ...

It reminds me of a cheap version of Oreo truffles. but it is versatile and you can add and mix and match flavors, nuts, coconuts, cherries, etc.