Mini Boston Creme Pies

By kdet

Ingredients

• 1 puff pastry sheet
• One 4 serving size box of instant french vanilla pudding
• 1 cup of cool whip thawed, more for topping the dessert
• 1 1/4 cups of milk
• 1/2 cup of chocolate chips
• 1 Tablespoon of shortening

Preparation

Step 1

Lay out your puff pastry sheet after it has thawed.


Gently cut through it to make 9 squares.Separate the pieces and place on a cookie sheet, and bake for 20 minutes at 350 degrees.
Let cool and slice in half through the middle.

Whisk up the pudding and milk, then gently fold in the cool whip.

You can do this step ahead of time and refrigerate the pudding mixture.
Then take a large spoonful of the pudding and dollop it on half of each pastry shell. Keep in mind you need to spread it out over 9 unless you want very generous amounts of pudding and make fewer.

Top with the other half, and you are ready for the chocolate sauce. Melt your chocolate chips and shortening on low heat till it will drizzle off of a spoon.

Drizzle over your pastry, and serve like this, or give it a dollop of whipped cream.