• 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.