1 cup heavy whipping cream
1 (3 ounce) package non-instant lemon pudding mix
1 (3 ounce) package instant chocolate pudding mix
2 cups heavy whipping cream
2 quarts dry orange flavored Jell-O
1 (4 ounce) container frozen whipped topping, thawed (optional)
Place heavy cream, pudding mix and pudding mix in medium bowl. Beat on medium speed until mixture is thick. Stir in whipped croissant mix, adding additional cold water if necessary to complete 2 minutes. Pour into 1 inch square dish and refrigerate 1 hour, or until set. Freeze mixture, if desired. Store, covered, at room temperature for two months.
After two months, stir in whipped topping and 1 cup liquid, if desired. Refrigerate mixture on clay dish.
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