- 60 mins
0/5
(0 Votes)
Ingredients
- 2 sheets Pepperidge Farm Puff Pastry
- 1 pkg. (4 1/2 oz.) instant chocolate pudding
- 1 C sour cream
- 1/2 C milk
- 1 C confectioners' sugar
- 1 T milk
- 2 squares melted semi-sweet chocolate
Preparation
Step 1
Thaw pastry sheets 20 min.; unfold gently & cut along folds, making 6 rectangles 3x10
Prick each sheet thoroughly with fork & bake in ungreased baking sheets at 350 18-20 min.
Prepare pudding according to package direction substituting 1 C sour cream & 1/2 C milk for the 2 C of milk
Make icing, blend sugar & milk to make smooth consistency. Spread on top of two pastry sheets.
Evenly spread pudding on two of the remaining pastry sheets. Cover each with a second pastry sheet & spread with rest of pudding.
Top with iced sheets. Chill at least 30 min. before cutting into 5-6 equal portions.