Noel Napoleons

(1)
  1 reviews
  • 20 min prep time
  • 60 min total time
  • 8 ingredients
  • 12 servings

Ingredients

1
sheet frozen puff pastry (from 17 1/4-oz package)
1
box (4-serving size) cheesecake instant pudding and pie filling mix
1 1/2
cups milk
2
tablespoons almond flavored liqueur or 1 teaspoon almond extract
1
can (21 oz) raspberry pie filling
1 1/2
cups frozen cranberry raspberry juice concentrate, thawed
1
tablespoon powdered sugar
1/4
cup toasted sliced almonds

Directions

  1. 1 Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
  2. 2 Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
  3. 3 In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
  4. 4 In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
  5. 5 Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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