INGREDIENTS
- Cooking Time: 15
- Servings: 6
- Preparation Time: 60
- 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
DIRECTIONS
- 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.
