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  • 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



Step 1

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.

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