Cherry Nut Easter Eggs

1/2 c. milk

1/2 stick butter or margarine

2 (3-oz.)pkgs. vanilla pudding and

filling (not instant)

1 (9-oz.)jar maraschino cherries

1 c. finely chopped pecans or walnuts

1 lb. To 2 lbs. confectioners' sugar

1 lb. chocolate -- melted



Preparation : 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.