2 boxes (3 ounces each) cook & serve vanilla pudding and pie filling
1 quart (4 cups) whole milk
4 chocolate croissants (about 4 ounces each)
Heat oven to 350ºF.
Grease a 3-quart shallow baking dish.
Whisk pudding mix and milk in a large bowl for 2 minutes, or until thoroughly blended.
Cut croissants in 1-inch pieces.
Arrange in prepared baking dish.
Pour pudding mixture over croissants, pushing pieces into the liquid.
Bake 50 minutes, or until bubbly around edges and a knife inserted in center comes out clean.
Let cool about 10 minutes before serving.
If desired, dust top with powdered sugar.