1 (4 ounce) package cream cheese, softened
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped fresh parsley
2 (3 ounce) packages instant chocolate pudding mix
1 1/2 cups milk
3 egg yolks
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumbs
freshly ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Place cream cheese into a large bowl and mix with onion, celery, parsley and pudding mix. Mix with milk and egg yolks. Beat with an electric mixer until fluffy. Fold into croissant mixture and spoon into pies.
Bake in preheated oven for 60 minutes or until pie is bubbly and top is golden brown. Cool before cutting into slices. Serve warm or cold.