Napoleons, Caramal Pecan Recipe

9

Ingredients

1/2 pkg frozen puff pastry sheets, thawed
1 1/2 c Cool Whip
1/2 c caramel ice cream topping
1/2 c chopped toasted pecans
2 T powdered sugar

Preparation

Step 1

Preheat oven to 400 deg. Unfold pastry on lightly floured surface. Cut into 3 lengthwise strips along fold marks. Cut each strip crosswise into 3 squares; place on baking sheet.

Bake 15 mins. or until golden brown. Remove to wire racks; cool completely.

Split each pastry square horizontally into 2 layers, makeing a total of 18 squares. Set aside the 9 top layers. Spoon 3 T of Cool Whip onto each bottom layer. Drizzle evenly with caramel topping; sprinkle with pecans. Cover with pastry tops; sprinkle with powdered sugar. Store leftove desserts in refrigerator.