Strawberry Napoleons recipe

8 servings

1 (3.5 ounce) package instant vanilla pudding and pie filling

1 cup cold 2% milk

1 1/2 cups non-dairy whipped topping, thawed

1/2 (17.25 ounce) package frozen puff pastry, thawed

1 pint fresh strawberries, thinly sliced

1/4 cup confectioners' sugar

Preheat oven to 400 degrees F (200 degrees C).

Combine pudding mix and cold milk; fold in whipped topping.

Refrigerate until ready to use.

Unfold pastry on a cool, lightly floured surface.

Cut into 3 strips along fold marks, then cut each strip into four equal pieces.

Place 2 inches apart on a baking sheet.

Bake for 15 minutes in the preheated oven, or until golden brown.

Remove from baking sheet, and cool.

Split pastries into 2 layers, setting the 8 best looking tops aside.

Spread 8 bottom layers with dollops of the pudding mixture.

Top each with a layer of strawberries, a small amount of pudding, and another pastry layer.

(A small amount of the pudding mix on top of the berries will help keep the layers together.

) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones).

Sprinkle with confectioner's sugar.