CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Desserts, From hard c |
12 |
Servings |
INGREDIENTS
1 |
|
Box Frozen Fillo Pastry Sheets (16 Oz); Thawed |
|
|
Butter-Flavored No-Stick Cooking Spray |
1/4 |
c |
Powdered Sugar; Divided |
2 |
pk |
Fat Free Instant White Chocolate Pudding Mix; (3.4 Oz Each) |
2 1/4 |
c |
Skim Milk |
1/2 |
c |
Orange Marmalade |
2 |
cn |
Mandarin Orange Segments (15 Oz Each); Drained |
INSTRUCTIONS
Remove 8 sheets of fillo from box. Place on counter; cover with plastic
wrap and damp towel. Rewrap and freeze remaining fillo sheets for another
use. Place 1 fillo sheet on work surface. (Keep remaining sheets covered.)
Lightly coat fillo with no-stick cooking spray. Sift 2 t of the powdered
sugar over fillo. Repeat with 3 additional sheets of fillo. Use scissors to
cut stack into eighteen 3-inch squares. Place fillo squares on
parchment-lined baking sheets. Repeate procedure with remaining 4 fillo
sheets. (You will have a total of 36 fillo squares.) Bake one tray at atime
in 350 degree oven on center rack for 4 minutes. In medium bowl, whisk
together pudding mix and milk. Add marmalade. Refrigerate up to 1 hour.
To assemble each Napoleon - Top fillo square with 2 T pudding mixture.
Place 2 mandarin orange segments on top. Repeat, ending with a third fillo
square. Dust with powdered sugar. Garnish with orange segment, if desired.
NOTES : You'll love the fresh, creamy taste of this lighter-than-air
stacked dessert.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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