Overstuffed Napoleons

SERVES: 12

CHILL TIME: 3 Hr

We're leaving the homemade puff pastry to the pastry chefs and using a shortcut to make these super simple Overstuffed Napoleons. This classic, bakery-style delight is creamy, rich, and an all-time favorite!

What You'll Need

1 (17.3-ounce) package puff pastry (2 sheets)
2 (4-serving size) packages instant vanilla pudding and pie filling
1 3/4 cup milk, divided
1 (8-ounce) container frozen whipped topping, thawed
2 cups confectioners' sugar
1/4 teaspoon unsweetened cocoa

What to Do

Preheat the oven to 400 degree F. Bake the puff pastry sheets according to the package directions; remove from the oven and allow to cool.
In a medium bowl, combine the pudding mix and 1-1/2 cups milk. Whisk until thickened, then fold in the whipped topping. Spread the mixture over 1 layer of puff pastry. Place the other puff pastry flat side up over the pudding.
Using a cookie sheet, press down lightly to evenly distribute the pudding and flatten the pastry just until the filling begins to ooze out the sides.
Combine the confectioners' sugar and the remaining 1/4 cup milk; mix well. Reserve 2 tablespoons of the glaze in a small bowl; spread the remaining glaze over the top of the napoleon.
Stir the cocoa into the reserved glaze; mix well. Drizzle over the glazed napoleon and chill for at least 3 hours before serving. Carefully cut into serving-sized pieces with a serrated knife.