Instructions: Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Gently stir in whipped topping. Split croissants horizontally; fill with whipped topping mixture. Refrigerate. Melt chocolate and margarine in small heavy saucepan on very low heat, stirring constantly. Remove from heat. Stir in sugar and water until smooth. Drizzle over tops of croissants. Refrigerate until ready to serve.

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