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Napoleon Trifle

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CATEGORY CUISINE TAG YIELD
Dairy Mr. food, Mrfood3 10 servings

INGREDIENTS

1 pk Frozen puff pastry; thawed (17 1/4
; ounces)
1 pk Instant vanilla pudding and pie filling; (4-serving size)
1 1/2 c Milk
1 Container; (12 ounces) frozen
; whipped topping,
; thawed (see Tip)
1/2 c Chocolate flavor syrup

INSTRUCTIONS

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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