Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Pudding Mix - Jell-o Instant Pudding Eggs
Famous Authors (View All Authors)
Desserts - Pudding Mix -  Jell-o Instant Pudding Eggs Post by :catpurley Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2708

Click below to download : Desserts - Pudding Mix - Jell-o Instant Pudding Eggs (Format : PDF)

Desserts - Pudding Mix - Jell-o Instant Pudding Eggs

1 (4-serving size) Jell-O Instant Pudding
1/3 cup boiling water
1/3 cup margarine or butter
3 cups sifted confectioners’ sugar
6 squares each Bakers' White and Semi-Sweet Chocolate
sprinkles or icing


Stir Jell-O Instant Pudding , boiling water and margarine or butter in a large bowl until smooth. Mix in sugar by cupfuls, stirring until mixture forms a ball. Form into 1-1/2 inch egg shapes. Refrigerate until firm.

Partially melt chocolates over hot water in separate bowls until 2/3 melted (or use the microwave). Remove from heat and continue stirring until all chocolate is melted and smooth.

Dip chilled eggs into chocolate; decorate with colored sprinkles or icing. Makes 24 eggs.

NOTE: Use whatever flavor pudding you desire. The original recipe called for chocolate.
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Lemon Dessert Desserts - Lemon Dessert

Desserts - Lemon Dessert
1 cup flour 1 stick margarine 1/2 cup nuts -- chopped 8 oz cream cheese 1 cup powdered sugar 1 cup cool whip 2 packages instant lemon pudding -- small pkg. 3 cups milk Mix flour, margarine, and the nuts like pie crust and put into 9 x 13 pan. Bake at 350 for 15 minutes and cool. Mix cream cheese, cool whip, and powdered sugar together and spread over cooled crust. Mix the lemon pudding with 3 cups of milk. Let stand for 10 minutes until it becomes thick. spread in pan. Cover top with Cool Whip.
PREVIOUS BOOKS

Desserts - Healthy Peanut Butter Dessert Desserts - Healthy Peanut Butter Dessert

Desserts - Healthy Peanut Butter Dessert
1 small pkg sugar-free chocolate instant pudding 2 cups cold skim milk big scoop creamy peanut butter 1/2 small container fat-free Cool Whip 1 graham cracker crust Mix pudding and milk per pkg directions. Stir in peanut butter. Fold in Cool Whip. Spoon into crust. Chill in refrigerator or freeze.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT