Cream Puffs

I got this from the Kraft magazine and haven't tried it yet, but who doesn't like cream puffs?

1 sheet frozen puff pastry (1/2 of 17.3-oz pkg) thawed
1 c cold milk
1 pkg (4-serving size) vanilla flavor instant pudding & pie filling
1/2 c thawed cool whip
1 square semi-sweet baking chocolate, melted

Preheat oven to 400 degrees.  Unfold pastry on lightly floured surface; roll pastry out to 10 inch square.  Cut into 9 circles with 3 inch cookie cutter or rim of glass.  Place on ungreased cookie sheet.  Bake 10 mins.  Remove to wire racks; cool completely.  Meanwhile, pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 min or until well blended.  Gently stir in whipped topping.  Cover.  Refrigerate 15 min.  Cut pastry circles horizontally in half (like a hamburger bun).  Spoon pudding mixture evenly into bottom halves of pastry; cover with tops.  Drizzle with chocolate.  Serve immediately or cover and refrigerate until ready to serve. Makes 9 cream puffs.