Cooking Directions

• Heat the oven to 400°F.Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle.  Repeat with the remaining pastry sheet.  Place the pastry circles onto baking sheets. Prick the pastry thoroughly with a fork.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 30 minutes.Prepare the pudding mix according to the package directions with the milk. Spread 1 cup pudding onto each crust to within 1/2-inch of the edge.  Arrange the fruit over the pudding.  Serve immediately or cover and refrigerate for up to 4 hours.

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed1 package (3.4 ounces) instant vanilla pudding and pie filling mix2 cups milk1 cup sliced strawberries1 cup sliced kiwi1 cup raspberries1 cup blueberries