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    Boston Cream Croissants


    Source of Recipe


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    List of Ingredients




    1 1/4 c. cold milk
    1 3oz. box instant French vanilla or regular vanilla pudding
    1 c. thawed frozen whipped topping
    12 miniature croissants
    1 1oz. square unsweetened baking chocolate
    1 tbsp. butter
    3/4 c. powdered confectioners sugar
    2 tbsp. water

    Recipe



    Pour milk into large bowl. Add pudding mix and 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 over a very low heat or in the top of a double boiler, stirring constantly. Remove from heat.
    Stir in confectioners and water until smooth. Drizzle over tops of croissants.
    Refrigerate until ready to serve.

 

 

 

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