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Post by Laura on Mar 21, 2006 8:39:09 GMT -5
1/2 pkg. (17.3 oz.) frozen puff pastry (1 sheet), thawed 1 cup milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1/2 cup thawed COOL WHIP Whipped Topping 1 square BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 400°F. Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3-inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min.; cool completely. MEANWHILE, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min. CUT cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
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Post by chickenfarmer on Apr 12, 2006 11:33:38 GMT -5
OOoh love sweets.......................
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