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Prep 60min
Total3hr15min
Ingredients11
Servings12
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Ingredients
1
pkg (4 serving size) chocolate fudge pudding and pie filling mix (not instant)
1 1/2
cups milk
1/2
cup semisweet chocolate chips
2
tablespoons amaretto
1
pkg (10 oz) frozen strawberries in syrup, thawed
2
tablespoons sugar
1
teaspoon cornstarch
1
sheet frozen puff pastry (from 17 1/4-oz pkg)
1 1/2
cups sliced fresh strawberries
2
tablespoons sliced almonds
1
cup sweetened whipped cream, if desired
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Steps
1
In medium saucepan, combine pudding mix and milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted. Stir in amaretto. Place plastic wrap directly on surface of pudding. Cool 30 minutes. Refrigerate at least 2 hours or until serving time.
2
In food processor bowl with metal blade, process strawberries with syrup until smooth. Place in small saucepan. Add sugar and cornstarch; mix well. Cook and stir over medium heat until mixture boils and thickens. Cool 30 minutes or until completely cooled.
3
Meanwhile, thaw sheet of puff pastry for 20 minutes.
4
Heat oven to 400°F. Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; arrange 2 inches apart on ungreased cookie sheet. Bake at 400°F. for 12 to 15 minutes or until puffed and golden brown. Remove from cookie sheet; place on wire rack. While still warm, split each pastry into 2 layers. Cool 15 minutes or until completely cooled.
5
To serve, add fresh strawberries to strawberry sauce; mix gently. Place each pastry on individual dessert plate. Fill each with pudding mixture. Top with strawberry mixture, almonds and whipped cream.
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