1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 package (about 3 1/2 ounces) vanilla instant pudding mix
1 cup milk
1 cup heavy cream, whipped or 2 cups thawed frozen non-dairy or dairy whipped topping
1/2 cup confectioners' sugar
2 teaspoons milk
1 1/2 cups sliced strawberries


Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F.

Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

Prepare pudding mix according to package directions with 1 cup milk. Fold in whipped cream. Cover and refrigerate. In small bowl mix confectioners' sugar and 2 teaspoons milk and set aside.

Split pastries into 2 layers, making 6 layers in all. On 2 top layers, spread icing.

Spread 1 pastry layer with 3/4 cup pudding mixture. Top with about 1/3 cup strawberries. Repeat layers. Top with iced pastry layer. Repeat to make second dessert. Serve immediately or cover and refrigerate up to 4 hours.

Makes 12 servings

Tip: For easier slicing, refrigerate 1 hour and use a wet serrated knife.

This recipe created by Pepperidge Farm.