Preheat oven to 375º. Heat water and butter to boiling in medium-size saucepan. Add pancake mix; beat until mixture leaves sides of pan and forms ball. Continue cooking for 2 minutes over low heat, stirring occasionally. Remove from heat. Add eggs, one at a time, beating vigorously after each addition. Drop batter by rounded teaspoons about 1-inch apart onto lightly greased cookie sheets. Bake in preheated oven 30-35 minutes, or until firm and brown. Cool.
Combine milk and pudding in bowl; beat with rotary beater until well blended, about 2 minutes. Refrigerate until ready to use.
To assemble, cut off tops of 60 puffs, fill each with one teaspoonful of pudding and replace tops. Use 19 puffs for first layer. Using thick confectioners sugar frosting to secure puffs in place, put 12 of the puffs in a circle on plate; fill circle in with remaining 7 puffs. In similar fashion, use 15 puffs for second layer, 12 for third, 6 for fourth, 4 for fifth, 3 for sixth, ending with a single puff. (This will look like a tree.)
Combine chocolate pieces and milk in top of double boiler. Heat over hot (not boiling) water until melted. Drizzle the frosting over top and sides of puffs so that it runs down to plate. Serve.
*The remaining puffs may be frozen and served later with your choice of filling.