Boston Cream Croissants

1 1/4 cups cold milk
1 small box instant vanilla or French vanilla pudding
1 cup thawed Cool Whip
12 miniature croissants
1 square Bakers 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 1 to 2 minutes. Gently stir in whipped topping.

Split croissants horizontally and fill with whipped topping mixture.

Melt chocolate and butter in small heavy saucepan over very low heat or in the top of a double boiler, stirring constantly. Remove from heat. Stir in confectioners' sugar and water until smooth. Drizzle over tops of croissants. Refrigerate until ready to serve.