Almond Heart Napoleons

• 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
• 1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
• 1-1/4 cups cold half-and-half
• 1/2 tsp. almond extract
• 1 oz. BAKER'S Semi-Sweet Chocolate
• 1/2 cup powdered sugar
• 2 tsp. hot water

1. Heat oven to 350F.
2. Unfold 1 pastry sheet; cut into 12 hearts with 2-inch cookie cutter.
3. Place, 2 inches apart, on baking sheet.
4. Repeat on second baking sheet with remaining pastry sheet.
5. Bake 20 min.
6. or until golden brown.
7. Cool 1 min.
8. on baking sheets.
9. Remove to wire racks; cool completely.
10. Meanwhile, beat pudding mix, half-and-half and extract with whisk 2 min.
11. Refrigerate until ready to use.
12. Melt chocolate as directed on package.
13. Split pastry hearts horizontally in half; fill with pudding mixture, adding about 1 Tbsp.
14. to each.
15. Mix sugar and hot water until blended; spread on tops of hearts.
16. Let stand until almost set.
17. Drizzle with chocolate; swirl gently with toothpick.

pastry, cold half, almond extract, chocolate, powdered sugar, water

Taken from www.kraftrecipes.com/recipes/almond-heart-napoleons-53026.aspx (may not work)