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“This came from a supermarket ad. Posting for safe keeping.”
READY IN:
40mins
SERVES:
9
YIELD:
9 cream puffs
UNITS:
US

Ingredients Nutrition

  • 1 sheet frozen puff pastry (1/2 of 17.3 ounce package)
  • 1 (3 1/2 ounce) boxvanilla jello instant pudding and pie filling
  • 1 cup cold milk
  • 12 cup whipped topping (thawed)
  • 1 square bakers semisweet chocolate

Directions

  1. Preheat oven to 400 degrees.
  2. Unfold pastry on a lightly floured surface, and roll into a 10 inch square.
  3. Cut into 9 circles with a 3 inch cookie cutter.
  4. Place 2 inches apart on baking sheet.
  5. Bake 10 minutes.
  6. Remove to wire racks, and cool completely.
  7. Meanwhile, beat pudding mix and milk in a medium bowl with whisk for 2 minutes.
  8. Stir in whipped topping, and refriderate for 15 minutes.
  9. Melt chocolate as directed on package.
  10. Split pastry rounds, and fill with pudding mixture.
  11. Drizzle with chocolate.

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