PLACE dry pudding mix and margarine in large bowl. Add boiling water; stir 2 min. or until margarine is completely melted and mixture is well blended. Gradually add icing sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 36 small egg shapes, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 min. to firm slightly before shaping.) Refrigerate 30 min. or until eggs are firm.

MICROWAVE semi-sweet chocolate in microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Place in single layer on wax paper-covered tray. Refrigerate 15 min. or until chocolate is firm.

MEANWHILE, microwave white chocolate in separate microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly. Drizzle over eggs; let stand until white chocolate is firm. Store in tightly covered container in refrigerator.