Boston Cream Croissants - cooking recipe

Ingredients

1 1/4 c. cold milk
1 pkg. Jell-O instant vanilla pudding
1 c. Cool Whip, thawed
12 miniature croissants
1 sq. unsweetened chocolate
1 Tbsp. margarine or butter
3/4 c. powdered sugar
2 Tbsp. water

Preparation

Pour milk into a large bowl and add pudding.
Beat with a wire whisk for 1 to 2 minutes. Gently fold in Cool Whip.
Split croissants horizontally. Fill with pudding mixture.
Refrigerate.