Strawberries and Cream Napoleons
Bring a little bit of Paris to your party with this delightful pastry.

PREP TIME:  30 min.

COOK TIME: 15 min.

1/2 pkg. Puff Pastry Sheets (1 sheet)
1 small package of vanilla instant pudding and pie filling mix
1 c cold milk
1 c heavy cream, whipped
1c confectioners' sugar (divided)
2 t milk
1 1/2 c sliced fresh strawberries
  1. Thaw the pastry sheet at room temperature 30 min. or until easy to handle.
  2. Preheat oven to 400°F.
  3. Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheets that have been lined with parchment paper.
  4. Bake 15 min. or until golden. Remove from baking sheets and cool on wire rack.
  5. Add one cup of cold milk to pudding mix in a large bowl and beat with wire whisk for two minutes. Fold in the whipped cream. Cover and refrigerate.
  6. In a small bowl stir 1/2 c confectioners' sugar with 2 t milk in a small bowl.
  7. Split each pastry into 2 layers, forming a total of 6 layers. Spread the confectioners' sugar mixture on the 2 top layers.
  8. Spread 3/4 c pudding mixture on 1 pastry layer. Top with about 1/3 c strawberries. Repeat the layers. Top with an iced pastry layer and sprinkle with remaining powder sugar. Repeat to make second dessert. Refrigerate 1 to 4 hours. Slice with a wet serrated knife to serve.