Chocolate Filled Puff Pastry
Ingredients:
- frozen puff pastry, thawed - 17 1/2 ounce box
- instant chocolate pudding - 2 (4 serving) boxes
- cold milk, divided - 1 3/4 cups
- Cool Whip, thawed - 8 ounce container
- powdered sugar - 2 cups
- unsweetened cocoa - 1/4 t
Instructions:
Bake pastry sheets per package directions; cool completely. In a bowl, whisk together until thickened pudding mix and 1 1/2 cups milk; fold in Cool Whip. Spread over 1 sheet of pastry. Place second pastry sheet flat side up over pudding. Place a baking sheet, gently press down over top to evenly distribute pudding and flatten the pastry, just until filling starts to ooze out the sides.
Prepare icing -- in a bowl, whisk together powdered sugar and 1/4 cup milk until smooth. Set aside 2 T of icing. Spread remaining icing over the top of the pastry. Stir together 2 T icing and cocoa powder until well blended. Drizzle glaze over icing, drag a knife through the lines for a swirled effect.
Place in refrigerator for at least 4 hours, or until firm. To serve, cut into squares, or cover loosely and store in refrigerator until ready to serve.
