Lemon Cream Napoleons

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2 sheets frozen puff pastry, defrosted
• 1 cup cold milk
• 1 (3 1/2 ounce) package instant lemon pudding mix
• 1 cup cool whip
• 2 ounces premium chocolate chips
• food coloring
• powdered sugar (optional)

Recipe

• 1 preheat oven to 400º.
• 2 on a lightly floured surface, rolls out puff pastry sheet to 1/8 inch thickness.
• 3 using cookie cutter of choice, cut out 9 shapes per sheet.
• 4 place on ungreased cookie sheet.
• 5 it's a good idea to place your uncooked napoleons in the refrigerator for about 15 minutes to ensure that they are cold.
• 6 bake at 400º for 8-11 minutes, until lightly brown and puffed.
• 7 cool completely on rack.
• 8 in a bowl, whisk milk and pudding mix for 2 minutes. fold in cool whip.
• 9 split puff pastry shapes in half.
• 10 place bottom halves on serving plates.
• 11 spoon filling equally over bottom halves.
• 12 lightly top with top halves of napoleons.
• 13 in a heavy duty zip lock baggie, melt chocolate in microwave about 30 seconds, until soft.
• 14 add a drop or 2 of food coloring to melted chocolate and knead baggie until color is even.
• 15 cut a small corner off the baggie and drizzle melted chocolate over napoleons.
• 16 alternately, you can sprinkle with powdered sugar instead of chocolate.
• 17 serve immediately.