Cooking Directions

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Place the pastries onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.
• Prepare the pudding mix according to the package directions except use 1 cup milk.  Fold in the whipped cream.
• Reserve 8 top pastry layers. Spread 2 tablespoons pudding mixture on each of 8 bottom pastry layers. Top each with 1 tablespoon strawberries and another pastry layer. Top with the remaining pudding mixture, strawberries and the reserved top pastry layers. Sprinkle with the confectioners’ sugar.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 package (about 3 ounces) instant vanilla pudding and pie filling mix
• 1 cup milk
• 1.5 cups sweetened whipped cream or thawed frozen whipped topping
• 1.25 cups sliced strawberries
• 2 tablespoons confectioners' sugar