1 sheet Pepperidge Farm Puff Pastry
1 (4 1/8 oz.) pkg. instant chocolate pudding
1 c. sour cream
1/2 c. milk
1 c. confectioners' sugar
1 tbsp. milk (approximately)
1 (1 oz.) sq. semi-sweet chocolate, melted with 1 tsp. vegetable shortening

Thaw folded pastry sheet 20 minutes; unfold gently and roll on floured surface to 18 x 11 inch. Cut crosswise to make 6 rectangles, about 3 x 11 inch each. Prick each sheet thoroughly with a fork and bake on ungreased baking sheet in preheated 350 degree oven for 18 to 22 minutes. Cool. Prepare pudding according to package directions, substituting 1 cup sour cream and 1/2 cup milk for the 2 cups milk called for on the package.

Make Icing: Blend sugar and milk until smooth. Spread on top of 2 pastry sheets.

To Decorate: Drizzle chocolate in thin lines, 1 inch apart, crosswise on frosting. Draw the edge of knife through the chocolate to swirl.

Evenly spread half of the pudding on 2 of the remaining pastry sheets. Cover each with a second pastry sheet and spread with remaining pudding. Top with decorated pastry sheets and chill at least 30 minutes. To serve, cut each pastry with a serrated knife into 6 to 12 equal portions. Makes about 12 servings.