With all of the delicious, fresh, mouth-watering fruits this time of year, strawberries are taking first place these days. The kids and I gobbled up an entire pint all in in one setting. I was looking for a light and simple layered dessert to make with strawberries – then I stumbled on this one that uses puff pastry – which I find to be always wonderful. Light, fluffy, pillowy like layers of dough and creaminess in between. The strawberries are deep red and full of flavor.

This is a simple dessert that just requires 6 ingredients! All one needs is: puff pastry, instant pudding mix, milk, frozen whipped topping, strawberries, and powdered sugar.

Happy June!

Strawberry Napoleans

adapted from Kleinworth & Co.

Prep Time 30

Cook Time 15

Total Time 45

Serving Size 16

Ingredients

2 sheets Puff Pastry thawed
2 pkgs. about 3 oz. instant vanilla pudding mix
2 c. milk
3 c. thawed frozen whipped topping
3 c. sliced strawberries
6 T. powdered sugar

Instructions

Preheat oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface.
Cut each pastry sheet into 3 strips along the fold marks.
Cut each strip into 4 rectangles.
Place the pastries on the baking sheet.
Bake for 15 minutes or until golden brown.
Transfer to cooling rack and cool 10 minutes.
Split each pastry into 2 layers, making 48 in all.
Prepare the pudding mix according to the package directions except use 1 cup milk.
Fold in the whipped cream.
Reserve 16 top pastry layers, set aside.
Spread 2 T. pudding mixture on each of 16 bottom layers.
Top with 1 T. strawberries and another pastry layer.
Top with remaining pudding, strawberries, and reserved top layer.
Sprinkle with powdered sugar.
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