Boston Cream Croissants
1-1/4 cups cold milk
1 package (4-serving size) Jell-o French Vanilla or Vanilla Flavor
Instant Pudding and Pie Filling
1 cup thawed Cool Whip Whipped Topping
12 miniature croissants
1 square Baker’s Unsweetened Chocolate
1 tablespoon margarine or butter
3/4 cup powdered sugar
2 tablespoons water
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to
2 minutes. Gently stir in whipped topping.
Split croissants horizontally; fill with whipped topping mixture.
Melt chocolate and margarine in small heavy saucepan on very low
heat, stirring constantly. Remove from heat. Stir in sugar and water
until smooth. Drizzle over tops of croissants.
Refrigerate until ready to serve.
Makes 12 servings