Chocolate And Cream Napoleon With Strawberries

• 1 whole Puff Pastry Sheet (1 Sheet Only), Thawed
• 1 Tablespoon Flour, For Dusting Your Work Surface
• 1 cup Heavy Cream, Chilled
• 3 Tablespoons Sugar
• 3 Tablespoons Vanilla Extract
• 2 cups Chocolate Ice Cream, Softened
• 1 cup Sliced Frozen Strawberries
• 3 Tablespoons Chocolate Syrup Or Melted Chocolate

1. Preheat oven to 400 degree F. Lightly grease a baking sheet or line with parchment paper.
2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastries onto a baking sheet. Bake for 15 minutes or until golden brown.
3. Using a mixer, beat heavy cream, sugar and vanilla until soft peaks form, about 1 1/2 to 2 minutes. Remove from heat and let it cool completely.
4. Split each pastry into 2 layers, making 6 in all. Reserve 2 top pastry layers. Spread half of the chocolate ice cream on each 2 bottom pastry layers. Top with another pastry layer and spread with the whipping cream and top with strawberries on each 2 layers. Top with the reserved top pastry layers and drizzle with chocolate on top.
5. Freeze for 1 hour or until the ice cream is firm. For easier slicing, use a wet, serrated knife.

pastry sheet, flour, heavy cream, sugar, vanilla, chocolate ice cream, frozen strawberries, chocolate syrup

Taken from tastykitchen.com/recipes/desserts/chocolate-and-cream-napoleon-with-strawberries/ (may not work)