Mix margarine and dry pudding mix in large bowl until blended. Add boiling water; stir 2 min. or until margarine is completely melted and mixture is well blended. Gradually add icing sugar, mixing well after each addition until mixture forms ball. Shape into 32 small egg shapes, using scant tablespoonful pudding mixture for each. (If pudding mixture is too soft, refrigerate about 15 min. to firm slightly before shaping.) Refrigerate 30 min. or until firm.