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Boston Cream Croissants




Source of Recipe


Internet


List of Ingredients




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

Directions
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.
Makes 12 servings


Recipe