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Chocolate Napoleons

1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups (16 ounces) sour cream
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons milk
2 squares (1 ounce each) semisweet chocolate, melted and cooled

On a lightly floured surface, roll pastry into a 12-in. square. Cut
into twelve 4-in. x 3-in. rectangles. Place on ungreased baking
sheets. Bake at 400° for 9-12 minutes or until puffed and golden
brown. Remove to wire racks to cool. In a small bowl, whisk milk

Printed from tasteofhome.com Oct 13, 2008

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Chocolate Napoleons cont.

and sour cream until smooth. Add pudding mix; whisk for 2 minutes or
until blended. Refrigerate for 5 minutes. To assemble, split each
pastry in half. Spoon pudding mixture over bottom halves and replace
tops. Combine confectioners' sugar and milk until smooth; drizzle
over top. Drizzle with melted chocolate. Serve immediately.

Yield: 12 servings.