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
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
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Pepperidge Farm.