Recipe

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• 1/2 cup. milk
• 1/2 stick butter
• 2 (3-oz.) package. vanilla pudding and pie filling (not instant)
• 9- oz. jar maraschino cherries
• 1 cup. finely chopped pecans or walnuts
• 1 to 2 lbs. confectioners' sugar
• 1 lb. chocolate, melted

• 1 Cut cherries in half, and drain well on paper towels.
• 2 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.
• 3 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.
• 4 Melt chocolate being careful not to scorch it. Frost egg with melted
• 5 chocolate. Decorate with butter cream icing.