1 sheet frozen puff pastry (1/2 of 17.3 ounce package thawed)
1 cup cold milk
1 package (4 serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling
1/2 cup thawed Cool Whip Whipped Topping
1 square Baker’s Semi-Sweet Baking Chocolate, melted
Preheat oven to 400ºF.
Unfold pastry on lightly floured surface.
Roll pastry out to 10 inch square.
Cut into 9 circles with 3 inch cookie cutter or rim of glass.
Place on ungreased baking sheet.
Bake 10 minutes.
Remove to wire racks and cool completely.
Meanwhile, pour milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended.
Gently stir in whipped topping.
Refrigerate 15 minutes.
Cut pastry circles horizontally in half.
Spoon pudding mixture evenly into bottom halves of pastry; cover with tops.
Drizzle with chocolate.
Serve immediately, or cover and refrigerate until ready to serve.
Makes 9 servings, 1 “cream puff” each.