- 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 1 package (about 3 1/2 oz.) vanilla chocolate instant pudding and pie filling mix
- 1 cup milk
- 1 1/2 cups sweetened whipped cream * OR non-dairy whipped topping
- 1 1/4 cups sliced strawberries
- Confectioners' sugar
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place on baking sheet. Bake 15 min. or until golden. Let cool.
PREPARE pudding mix according to pkg. directions except use 1 cup milk. Fold in whipped cream.
SPLIT each pastry into 2 layers, making 24 layers in all. Set aside 8 top layers. Spread 8 bottom layers with 2 tbsp. pudding mixture each. Top each with 1 tbsp. strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers. Sprinkle with confectioners’ sugar. Serve immediately or cover and refrigerate up to 4 hr.
TIP: *For 1 1/2 cups sweetened whipped cream, beat 3/4 cup heavy cream, 2 tbsp. sugar and 1/4 tsp. vanilla extract in chilled bowl until stiff peaks form.