Ingredients
- 2 packages (3.4 ounces each) cook-and-serve pudding mix
- 1/2 cup butter, melted
- 1/2 cup milk
- 5 to 6 cups confectioners' sugar
- 2 cups peanut butter
- 4 cups (24 ounces) semisweet chocolate chips
- 2 teaspoons shortening
- Assorted decorating icings and cake decorator candy flowers
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Reviews
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Apr 22, 2011
We've made these yearly - quite the tradition. But, we know they're incredibly unhealthy. What works for us? We slice them and serve them that way and we freeze the eggs - works great! Everyone gets satisfied with just a little bit because they're so sweet. Very easy recipe and the kids help each time...
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Apr 12, 2011
We actually liked these quite a lot. I only made half the recipe, and it was plenty. I did make them quite a bit smaller, more like tablespoon size.For those questioning the flavor of pudding, the original recipe from Country Woman specified chocolate or butterscotch pudding -- and note that it is the cook and serve type. I think instant pudding would be too sweet, and sugar-free pudding probably wouldn't work at all, so you will want to be sure you buy the right kind.I am planning to make these again this year, along with a peanut butter egg recipe from this same site.
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Jan 3, 2011
Doesn't even specify what kind of pudding to use! we had to guess and it wasn't good at all!
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Jan 22, 2009
We tried making these. Good idea, but the filling wasn't very good at all. Very sweet. We only used tablespoons of filling rather than 1/2 cup and they were too rich to finish, I can't imagine making them that big.
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Feb 4, 2008
Does this really have 988 calories and 121 carbs per egg?
My Review