Strawberry Napoleons Cake Recipes
Ingredients
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1 (3.5 ounce) package instant vanilla pudding and pie filling
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1 cup cold 2% milk
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1 1/2 cups non-dairy whipped topping, thawed
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1/2 (17.25 ounce) package frozen puff pastry, thawed
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1 pint fresh strawberries, thinly sliced
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1/4 cup confectioners' sugar
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Combine pudding mix and cold milk; fold in whipped topping. Refrigerate
until ready to use.
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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.
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Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
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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.
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