1/2 pkg. frozen puff pastry (1 sheet), thawed (I use Pillsbury)
1 cup milk
1 (3 oz.) pkg. vanilla instant pudding
1/2 cup Cool Whip, thawed
1 (1 oz.) square semi-sweet baking chocolate, melted (optional)

Preheat oven to 450°F. Unfold pastry sheet on lightly floured surface. Roll pastry out to a ten-inch square. Cut into 9 (three-inch) rounds using a cookie cutter or a rim of a glass. Place on a non-greased baking sheet.

Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk until well blended (about two minutes). Stir in Cool Whip; cover and place in refrigerator for 15 minutes.

Cut puffs horizontally in half. Spoon pudding mixture evenly to bottoms and cover with tops. Drizzle with melted chocolate, if desired.

Serve immediately or cover and keep refrigerated until it's time to serve.

This recipe makes 9 puffs. Use more than one sheet of puff pastry if you want more!

Submitted by: Elisabeth Z.