1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 package (about 3 1/2 ounces) vanilla instant pudding and pie filling mix
1 cup milk
1 cup heavy cream, whipped OR 2 cups thawed frozen Cool Whip
1/2 cup confectioners' sugar
2 teaspoons milk
1 1/2 cups fresh OR frozen sliced strawberries

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto baking sheets.
Bake at 400 degrees for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making six in all.
Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate for 10 minutes. Stir the confectioners’ sugar and 2 tsp. milk in a small bowl.
Spread the confectioners' sugar mixture on 2 top pastry layers. Spread 3/4 cup pudding mixture on one pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer. Repeat to make a second dessert. Serve immediately or cover and refrigerate up to 4 hours. (Cut into rectangles.) (For
easier slicing, refrigerate the Napoleons for a least 1 hour and use a wet serrated knife.) Serves 12.



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