| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Sheet frozen puff pastry dough |
| 1 |
|
Egg; lightly beaten |
| 1 1/2 |
c |
Cold Half-and-Half or milk |
| 1 |
pk |
(4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor |
|
|
Blueberries |
|
|
Raspberries |
|
|
Cool Whip whipped topping; thawed |
|
|
1/2" |
|
|
| |
|
|
10" DIAGRAM 2: |
|
|
9" |
|
|
1" |
INSTRUCTIONS
THAW puff pastry as directed on package. Unfold pastry to 10x9-inch
rectangle. Cut 4 (1/2-inch) strips from 1 (9-inch) side of rectangle as
shown in Diagram 1. (Remaining rectangle will measure 9x8 inches.) Cut 1
inch off each of 2 strips to make 2 (8-inch) strips (Diagram 2); discard
1-inch pieces. (You should have two 8-inch strips and two 9-inch strips.)
PLACE pastry on baking sheet. Brush with egg. Place strips on top of each
side of rectangle to form rim; lightly press strips to base. Brush strips
with egg. Pierce bottom of pastry in several places with fork. Chill 20
minutes. Meanwhile, preheat oven to 425 degrees. Bake pastry for 12 to 15
minutes or until golden. (If center of pastry rises, gently press down with
fork.) Cool on rack.
POUR half and half into small bowl. Add pudding mix. Beat with wire whisk
until well blended, 1 to 2 minutes. Spoon pudding into pastry shell. Chill
until set, about 1 hour.
ARRANGE fruit on top of pudding in alternating stripes of blueberries and
raspberries Pipe "stars" of whipped topping around borders.
MAKES 8 to 10 servings, Prep time: 20 minutes, Chill time: 1 hour DIAGRAM
1:
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| | | | | | | | | | | | | | | | | | | 9" | | | | | | | | | | | | | | | | |
| | | | | | | | | | | | |
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From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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