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Breakfast: Boston Creme Croissants

Source of Recipe

fooddownunder.com


List of Ingredients

1 1/4 cup cold milk
1 pkt JELL-O French Vanilla or Vanilla Pudding 4-servings
1 cup Cool Whip thawed
12 miniature croissants
1 sqr Baker's unsweetened chocolate
1 tbl butter or margarine
3/4 cup powdered sugar
2 tbl water


Recipe

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.