Lay out your puff pastry sheet after it has thawed.

Gently cut through it to make 9 squares. Separate the pieces and place on a cookie sheet, and bake for 20 minutes at 350 degrees.

Let cool and slice in half through the middle.

Whisk up the pudding and milk, then gently fold in the cool whip.

You can do this step ahead of time and refrigerate the pudding mixture.

Then take a large spoonful of the pudding, and dollop it on half of each pastry shell. Keep in mind you need to spread it out over 9, unless you want very generous amounts of pudding, on a fewer number of pastry shells.

Top each with the other half of the pastry shell, and you are ready for the chocolate sauce. Melt your chocolate chips and shortening on low heat, till it will drizzle off of a spoon.