Chocolate Napoleons

By carvalhohm

Ingredients

• 2 sheets puff pastry (from a 17 1/4-ounce box)
• 2 packages (4 servings each) instant chocolate pudding and pie filling
• 1 3/4 cups cold milk, divided
• 1 container (8 ounces) frozen whipped topping, thawed
• 2 cups confectioners' sugar
• 1/4 teaspoon unsweetened cocoa

Details

Servings 9
Preparation time 240mins
Cooking time 270mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 400 degree. Bake pastry sheets according to package directions; let cool.

In medium-sized bowl, combine chocolate pudding mixes and 1-1/2 cups milk; whisk until thickened, then fold in whipped topping. Spread over 1 layer of pastry. Place other pastry flat side up over top of pudding.

Using cookie sheet, press down over top to evenly distribute pudding and to flatten pastry, just until filling begins to ooze out sides.

In medium-sized bowl, whisk confectioners' sugar and remaining 1/4 cup milk until smooth icing is formed. Reserve 2 tablespoons of icing and set aside.

Pour remaining icing over top of pastry and spread to edges. Stir cocoa powder into reserved icing until well blended. Drizzle over white icing and freeze for 4 hours, until firm. Cut into squares and serve, or cover loosely and chill until ready to serve.