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Easy Strawberry Napoleons

Layers of light, flaky pastry sandwich creamy vanilla filling and fresh strawberries. This easily-assembled dessert looks like you fussed for hours!—Taste of Home Cooking School, Greendale, Wisconsin

6 ServingsPrep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

1 sheet puff pastry, thawed according to package directions
1 quart fresh strawberries, sliced
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 400°. Unfold thawed puff pastry on cutting board.
With a sharp knife, cut pastry into nine squares. Place on baking
sheet coated with cooking spray. Bake 10-15 minutes or until golden
brown. Remove from pan to wire rack to cool completely.
In a large bowl, combine the strawberries, sugar and vanilla; set
aside. In another bowl, whisk milk and pudding mix for two minutes.
Let stand for 2 minutes or until soft set. Stir in whipped topping
and until thoroughly blended. Cover and refrigerate.
To assemble, split puff pastry squares horizontally for a total of 18
squares. Set aside six tops. Place six of the remaining puff pastry
pieces on individual serving plates. Spread about 1/4 cup pudding
mixture over each pastry square. Top with a spoonful of strawberries
and another piece of puff pastry. Spread remaining pudding mixture
over pastry pieces. Top with remaining strawberries and reserved

2 of 2

Easy Strawberry Napoleons (continued)

Directions (continued)

pastry tops.
In a microwave, melt chocolate chips; stir until smooth. Cool
slightly. Transfer chocolate to a small, heavy-duty plastic bag. Cut
a tiny corner from bag; squeeze chocolate over napoleons. Yield: 6
servings.

Nutrition Facts: 1 serving (1 each) equals 464 calories, 21 g fat (10 g saturated fat), 6 mg cholesterol, 384 mg sodium, 65 g carbohydrate, 6 g fiber, 6 g protein.