Boston Cream Croissants

1 1/4 cups cold milk
1 (4-serving size) box Jell-o French Vanilla or Vanilla Flavor
    Instant Pudding and Pie Filling
1 cup thawed Cool Whip
12 miniature croissants
1 (1 ounce) square Baker's Unsweetened Chocolate
1 tablespoon butter or margarine
3/4 cup confectioners' sugar
2 tablespoons water

Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 1 to 2 minutes. Gently stir in whipped topping.

Split croissants horizontally; fill with whipped topping mixture. Refrigerate.

Melt chocolate and butter in small heavy saucepan over very low heat, stirring constantly. Remove from heat. Stir in sugar and water until smooth. Drizzle over tops of croissants.
Refrigerate until ready to serve.

Makes 12 servings.