CHERRY NUT EASTER EGGS

CHERRY NUT EASTER EGGS

1/2 cup milk

1/2 stick butter or margarine

2 (3 ounce) packages vanilla pudding and filling (not instant)

1 (9 ounce) jar maraschino cherries

1 cup finely chopped pecans or walnuts

1 to 2 pounds confectioner's 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 being careful not to scorch it. Frost egg with melted chocolate.

Decorate with butter cream icing.

COCONUT EASTER EGGS

COCONUT EASTER EGGS

8 ounces cream cheese -- softened

1 tablespoon butter -- softened

4 cups powdered sugar

1 cup coconut flakes

2 cups semisweet chocolate chips

1 tablespoon shortening

Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle.

Using hands dusted with powdered sugar, mold dough into small egg shapes.

Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm.

Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. 

Store in the refrigerator.