Step 1

Pour oil in a skillet to a depth of 1/2 inch. Place on medium heat and let it heat up for about five minutes to make sure the oil is good and hot.

Step 2

Place biscuits in hot oil, turn as soon as they become brown and let brown on both sides. Remove to a paper towel-lined plate.

Step 3

To make the filling, mix milk and the instant vanilla pudding together in medium bowl, blend well. Add whipped topping and mix until well blended. Stir with spatula from the bottom a few times to continue mixing.

Step 4

Place in icing bag with tip or oral syringe and pipe into doughnuts from the side.

Step 5

Heat chocolate frosting in microwave for about thirty seconds, until it is of glaze consistency. Pour into small bowl. Dip the top of each creme mini Boston cream into ganache and place on plate to serve.