1
box (4-serving size) vanilla instant pudding and pie filling mix
1
cup whipped topping or whipped cream
1 1/2
cups sliced strawberries
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Steps
1
Heat oven to 375°F.
2
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3
Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.
4
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
5
Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
6
Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.
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