Boston Cream Croissants
|Title:||Boston Cream Croissants|
1 1/4 cups cold milkPour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Gently stir in whipped topping.
1 small box instant vanilla or French vanilla pudding
1 cup thawed Cool Whip
12 miniature croissants
1 square Bakers Unsweetened Chocolate
1 tablespoon butter or margarine
3/4 cup confectioners sugar' sugar
2 tablespoons water
Split croissants horizontally and fill with whipped topping mixture.
Melt chocolate and butter in small heavy saucepan over very low heat or in the top of a double boiler, stirring constantly. Remove from heat. Stir in confectioners' sugar and water until smooth. Drizzle over tops of croissants. Refrigerate until ready to serve.