|Vanilla pudding and pie filling mix||3 Ounce (1 package)|
|Milk||1 Cup (16 tbs)|
|Refrigerated crescent dinner rolls||1 (1 package)|
|Whipping cream||1 Cup (16 tbs)|
|Sifted 10x confectioners powdered sugar||1 Cup (16 tbs)|
|Liquid unsweetened chocolate||1 Ounce (1 envelope)|
Place pudding mix in a medium size saucepan; beat in egg yolks and milk.
Cook, following label directions.
Pour into a medium size bowl; chill.
While pudding chills, separate crescent roll dough into 4 rectangles; pinch together at perforations.
Place rectangles on a large cookie sheet.
Bake in moderate oven (375Â°) for 13 minutes,or until puffed and lightly golden; remove to wire racks; cool completely.
Trim edges of rectangles to straighten, then cut each into three 2 inch wide pieces with a sharp knife; split each piece to make 2 thin layers.
Beat cream until stiff in a medium size bowl; fold into chilled pudding.
Spread over 16 of the pastry rectangles; stack in pairs; top each with a plain rectangle.
Place on a wire rack set over wax paper.
Blend 10X sugar and water until smooth in a small bowl; spoon over rectangles to glaze lightly.
Snip a small hole in one corner of envelope of chocolate; slowly drizzle chocolate in parallel lines over glaze.
Using a wooden pick, draw across lines to pull chocolate to make tiny squares.
Chill desserts until serving time.