Noel Napoleons

 

1

sheet frozen puff pastry (from 17 1/4-oz package)

1

box (4-serving size) cheesecake instant pudding and pie filling mix

1 1/2

cups milk

2

tablespoons almond flavored liqueur or 1 teaspoon almond extract

1

can (21 oz) raspberry pie filling

1 1/2

cups frozen cranberry raspberry juice concentrate, thawed

1

tablespoon powdered sugar

1/4

cup toasted sliced almonds

• 1 Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
• 2 Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
• 3 In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
• 4 In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
• 5 Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.