Napoleon Creams Serves 8

Place pudding mix in medium size saucepan; beat in egg yolks and milk. Cook, following label directions. Pour into a medium size bowl. Chill. Separate crescent roll dough into 4 rectangles; pinch together at perforations. Place rectangles on a large cookie sheet. Bake at 375 for 13 min or until puffed and lightly golden; remove to wire racks; cool completely. Trim edges of rectangles to straighten, then cut each into three 2″ wide pieces with a sharp knife; split each piece to make 2 thin layers. Beat cream until stiff. Fold into chilled pudding. Spread on 16 of the rectangles, stack in pairs; top with a plain rectangle. Place on a wire rack set over waxed paper. Blend confectioners sugar and water until smooth in small bowl. Spoon over rectangles to glaze lightly. Snip a small hole in one corner of envelope of chocolate. Drizzle in parallel lines over glaze. Using a wooden pick, draw across lines to pull chocolate to make tiny squares. Chill.

Pudding 3 oz pkg vanilla
Egg Yolks 3
Milk 1c
Rolls 1 pkg crescent
Heavy Cream 1c
Sugar 1c sifted confectioners
Water 2 T
Chocolate 1 oz envelope liquid unsweetened