Crescent Napoleons with Strawberries
- 1 can crescent dinner rolls
- 4 teaspoons sugar
- 1 cup milk
- 1 box (4 serving size) vanilla instant pudding and pie
- filling mix
- 1 cup frozen (thawed) whipped topping or whipped
- 1 1/2 cups sliced fresh strawberries
Heat oven to 375 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle into quarters; place on ungreased cookie sheet. Press each quarter into 3x2 inch rectangle. Sprinkle each with sugar.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes.
Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
Just before serving, place 8 baked dough rectangles on serving platter or tray, or individual dessert plates. Reserve 1/2 cup pudding mixture; divide remaining pudding mixture onto rectangles; spreading to edges.
Reserve 8 strawberry slices for garnish; arrange remaining starberries evenly onto pudding mixture on rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.