Cooking Directions

• Heat the oven to 400°F. Line a baking sheet with parchment paper.
• Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto the baking sheet.
• Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 6 layers 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. To make icing, stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.
• Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries. Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer. Serve immediately or cover and refrigerate up to 4 hours.  Cut each Napoleon into 6 pieces.

Ingredients

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