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.
