STIR 1 pkg (4-serving size) JELL-O Instant Pudding, 1/3 cup each boiling water and softened margarine in a large bowl until smooth.

MIX in 3 cups sifted icing sugar by cupfuls, stirring until mixture forms a ball. Form into 1 1/2 in. (3 cm) egg shapes. Refrigerate until firm.

PARTIALLY melt 6 squares each BAKER'S White and Semi-Sweet Chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth. Dip eggs into chocolate and decorate with coloured sprinkles or icing.