Pella Chronicle

November 19, 2012

Luscious Cream Puffs

Staff Writer
The Chronicle

Pella — 1 sheet frozen pastry (1/2 of 17.3-oz. pkg.), thawed

1 pkg. (3.4 oz.) vanilla Jell-O instant pudding & pie filling

1 cup cold milk

1/2-cup thawed cool whip topping

1 square baker's semi-sweet chocolate

1. Heat oven to 400F.

2. Unfold pastry on lightly floured surface; roll into 10" square. Cut into 9 circles with 3" cookie cutter.

3. Place 2" apart on baking sheet. Bake 10 minutes.

 Remove to wire racks; cool completely.

4. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in cool whip. Refrigerate 15 minutes.

5. Melt chocolate as directed on package. Split pastry rounds; fill with pudding mixture. Drizzle with chocolate.

Makes 9 servings.