Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup milk
- 1/2 stick butter or margarine
- 2 pkg. (3 oz. each) vanilla pudding and (not instant)
- 1 (9 oz.) jar maraschino cherries
- 1 cup pecans or walnuts, finely chopped
- 1 to 2 lb. confectioners' sugar
- 1 lb. chocolate, melted
- =
Directions
Cut the cherries into half and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on a low heat until well blended and thick. Remove from stove and add the 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 by cookie sheet. Chill for several hours until it becomes firm. Melt the chocolate, being careful not to scorch it. Frost the egg with melted chocolate. Decorate with butter cream icing.