Napoleon trifle

Yield: 10 servings

Measure Ingredient
1 pack Frozen puff pastry; thawed (17 1/4
\N \N ; ounces)
1 pack Instant vanilla pudding and pie filling; (4-serving size)
1½ cup Milk
1 \N Container; (12 ounces) frozen
\N \N ; whipped topping,
\N \N ; thawed (see Tip)
½ cup Chocolate flavor syrup

Unfold the puff pastry and place each sheet on a baking sheet. Bake according to the package directions until golden. Allow the pastry to cool.

In a large bowl, whisk the pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed. Break the cooled pastry into large pieces and place one third of them in the bottom of a large glass bowl or trifle dish. Spoon half of the pudding mixture over that and drizzle with one third of the chocolate syrup. Repeat the layers, then top with the remaining broken-up pastry, the whipped topping, and the remaining chocolate syrup. Cover and chill for at least 2 hours before serving.

Tip: For extra-rich flavor and texture, whip a pint of heavy cream and use that instead of whipped topping.

Air date: February 9, 1999.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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