Wednesday, December 2, 2009

Chocolate Mint Napoleans

Half a package of puff pastries - thawed
1 box of chocolate pudding, prepared - let thicken for several minutes in fridge.
1 cup whipping cream - whipped and sweetened
3 crunched up candy canes
Powdered sugar for garnish

Cook three strips of puff pastry (half the box) according to directions. Slice in half horizontally. Set aside.
Mix small box of chocolate pudding according to pie directions. Fold in 3 large tablespoons of whipped cream.

Place one bottom of pastry on plate, fill with some pudding (not to overflowing). Layer on another pastry and fill with whipped cream, sprinkle with candy cane. Add 3rd layer of pastry. Sprinkle lightly with powdered sugar.

Now duplicate with the other 3 layers of pastry starting with a bottom and ending with a top crust (it looks best). Refrigerate for an hour or so. Slice to serve. You can swirl on a little Hersey's chocolate if you'd like just before serving.

1 comment:

Mike and Judy said...

We made up this recipe for dessert after Thanksgiving to use up some puff pastry - and they were yummy.