1/2 package Puff Pastry Sheets (1 sheet)
1 pkg. (about 3 1/2 ounces) vanilla instant pudding and pie filling mix
1 cup milk, very cold
1 1/2 cups heavy cream, whipped or 2 cups thawed frozen whipped topping
1/2 cup confectioner's sugar
2 tsp. milk
1 1/2 cups fresh or frozen sliced strawberries
Thaw the pastry sheet to room temperature for at least 30 to 40 minutes, until it's easy to handle.
Heat the oven to 400°F.
Lightly grease 2 baking sheets or line with parchment paper.
Unfold the pastry sheet on a lightly floured surface.
Cut into 3 strips along the fold marks.
Place on the baking sheets.
Bake for 15 minutes or until golden brown and puffy.
Remove from the baking sheets and cool on wire racks.
Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl.
Fold in the whipped cream once the pudding has set; cover and refrigerate.
Stir the confectioner's sugar and 2 teaspoons milk in a small bowl.
Split each pastry into 2 layers, forming a total of 6 layers.
Spread the confectioner's sugar mixture on 2 top layers.
Spread 3/4 cup pudding mixture on 1 pastry layer.
Top with about 1/3 cup strawberries.
Repeat the layers. Top with an iced pastry layer.
Garnish each with slices of strawberry and a dusting of powdered sugar.
Repeat to make a second dessert.
Serve immediately or cover and refrigerate up to 4 hours.
For easier slicing, refrigerate for a least 1 hour and use a wet serrated knife.
Pairs Well With
A popular state fair treat.