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Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet in preheated 325F. oven 9-11 minutes. Melt chocolate and butter together. Stir in sugar and water to make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom half. Top with sliced bananas. Replace croissant tops; drizzle on chocolate glaze. Serve. Busted by Barbra
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