• 2 sheets puff pastry
• 2 pkg. instant chocolate pudding
• 1-3/4 cups cold milk, divided
• 1 pint heavy cream, whipped
• 2 cups confectioner's sugar
• 1/4 tsp. unsweetened cocoa

Preheat oven at 400º. Bake pastry sheets according to pkg. directions.

In medium bowl, combine chocolate pudding mix and 1/2 cups milk. Whisk until thickened, then fold in whipped cream. Spread over one layer of pastry, then place the other pastry, flat side up, on top pudding. Place acookie sheet on top and press down to flatten the pastry.

In medium bowl, whisk the confectioner's sugar and remaining 1/4 cup milk until a smooth icing is formed. Reserve 2 Tbsp. of icing an set aside. Pour the remaining icing over the top and spread to the edges.

Stir cocoa powder into the remaining icing until well blended. Drizzle over the white icing.

Freeze for four hours. Cut into squares and serve.

Back to Cookie ListBack to Main Recipe List