Blueberry Napoleon

• 1 sheet pkg puff pastry sheet
• 1 (3 1/2 ounce) box French vanilla instant pudding
• 1 cup milk
• 2 cups whipped topping, thawed
• 1/2 cup powdered sugar
• 2 teaspoons milk
• Sauce
• 1 lb frozen blueberries or 1 lb fresh blueberries
• 1/2 cup sugar
• 2 teaspoons cornstarch
• 3 tablespoons lemon juice

1. Thaw Pastry.
2. Heat oven to 400 degrees;
3. cut pastry into 3 parts ;.
4. Bake on 2 sheets covered with parchment paper. Bake 15 minute
5. Cool and cut lengthwise-6 pcs.
6. Prepare pudding as directed but with only 1 cup of milk;.
7. Fold in whipped topping. Cover and refridgerate.
8. Stir powdered sugar and 2 tsp of milk in a small bowl.
9. Ice top of 2 pcs of pastry.
10. Blueberry sauce :.
11. Combine blue berries, cornstarch, sugar and lemon juice .
12. Stir over med heat until cornstarch dissolves; then boil until thickened about 4 to 5 minute.
13. Let cool.
14. Spread 3/4 cp pudding then 1/3 of sauce on a pc of the pastry top with pc of pastry add another layer of pudding and then sauce,ending with iced pastry.

pastry sheet, milk, whipped topping, powdered sugar, milk, sauce, frozen blueberries, sugar, cornstarch, lemon juice

Taken from www.food.com/recipe/blueberry-napoleon-417054 (may not work)