Prep: 30 min; Total: 45 min; 9 servings
1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
1 C milk
1 pkg (4 serving size) vanilla flavour instant pudding & pie filling
1/2 C thawed cool whip
1 square bakers chocolate, melted
Preheat oven to 400 degrees. 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 onto bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
VARIATION: For a chocolate-strawberry filling, prepare as directed, using White Chocolate flavour instant pudding mix and strawberry whipped topping.
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