Boston Cream Croissants

Boston Cream Croissants

1-1/4 cups cold milk
1 package (4-serving size) Instant Vanilla Pudding
1 cup thawed Cool Whip Whipped Topping
12 miniature croissants
1 square 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. Refrigerate.

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.