Strawberry Napolean

Recipe

Ingredients:

1 (3.4 oz) package instant vanilla pudding and pie filling
1 cup cold milk (2% is fine)
1 cup heavy whipping cream
1 teaspoon vanilla
1/2 package frozen puff pastry, thawed (according to package instructions)
1 pint fresh strawberries, thinly sliced
1/2 c powdered sugar
2 tsp milk
1 square semi-sweet chocolate, melted (optional)

Directions (Click here for some helpful pictures):

• Preheat oven to 400 degrees.  Combine pudding mix and cold milk and whisk until thick. In a separate bowl, whip the cream and vanilla until soft peaks form; fold into the pudding/milk mixture and blend until smooth. Cover and refrigerate.
• Unfold the thawed pastry on a cool, lightly floured surface.  Cut into 3 strips along the fold marks.
• Line a cookie sheet with parchment paper.  Place the pastry strips on the cookie sheet.  Bake for 15 minutes or until golden brown.  Remove from the cookie sheet. Cool.
• Using a sharp knife, split the pastries into 2 layers.  Set aside the best 2 for the tops.  Spread 2 of the pastry pieces with the pudding mixture.  Top each with a layer of the strawberries and then a small amount of pudding (this will help keep the strawberries in place).  Top with a pastry layer.  Repeat the pudding/strawberry layers.  Top with the reserved top pieces.
• Mix together the powdered sugar and milk.  Drizzle over the top layers.
• Chill at least one hour.
• If using the chocolate, drizzle before slicing/serving.