Yield: 8 servings
|1||Sheet frozen puff pastry; thawed (1/2 of a 17|
|; 1/4-ounce package)|
|1 pack||Instant lemon pudding and pie filling; prepared according|
|; to the package|
|; (4-serving size)|
|1 pint||Fresh strawberries; sliced|
Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry to a 10" by 15" rectangle. With a sharp knife, cut a 1-inch-wide strip from each of the 2 long sides. Brush the edges of the 2 strips lightly with water and place each strip on top of the edge it was cut from, forming a rim. Do the same for the short sides, forming a rim around the whole pastry. With a fork, pierce the pastry all over, except for the rim. Place on a rimmed baking sheet and bake for 15 to 18 minutes, or until golden. Remove from the oven and allow to cool; if the center has puffed, push it down with the back of a fork, leaving the rim intact. Spoon the pudding into the cooled pastry shell and top with the sliced strawberries. Cover and chill for at least 2 hours before serving.
Note: No strawberries? Any type of fresh berries, kiwi, orange slices, grapes, or even canned fruit such as mandarin oranges can be used.
Air date: January 7, 1999.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.