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    Boston Cream Croissants

    Source of Recipe


    List of Ingredients

    1 1/4 c. cold milk
    1 pkg. instant vanilla or French vanilla pudding
    1 c. thawed whipped cream
    12 miniature croissants
    1 square Bakers Unsweetened Chocolate
    1 T. margarine or butter
    3/4 c. powdered sugar
    2 T. 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 and fill with whipped topping mixture. Melt chocolate and butter 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.




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