JELL-O® Pudding Eggs Recipe -
JELL-O(R) Pudding Eggs Recipe
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JELL-O® Pudding Eggs

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

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Original recipe makes 15 servings, 2 eggs each Change Servings
  • PREP

    30 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Jul 24, 2009

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
May 27, 2011

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 also hard to shape it into an egg shape. I tried letting it firm over night and it was still really squishy and sticky.It was a good tasting, recipe, but I don't think I'll be making it again.Sorry):


14 Ratings

Oct 27, 2010

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 balls and wrapped the chocolate egg around it..YUM. My boyfriend and I thought the plain chocolate ones had a marshmallow texture but was still good but the ones with the peanut butter inside are our favorite...YUM!

Apr 19, 2010

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 change a thing!

Jul 24, 2009

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, this seemed like a natural dessert for her to learn. Using our egg-shaped specialty muffin pan helped tremendously.

Mar 03, 2011

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

Apr 29, 2010

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

Jun 04, 2012

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 cherries and finely chopped pecans would be my next try. I will make again - tweaking.


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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