Lemon Cream Napoleons

• 1 cup ricotta cheese
• 1 (3 1/2 ounce) box lemon flavor instant pudding and pie filling
• 1 cup light sour cream
• 1 tablespoon lemon zest, finely minced, plus extra for garnish
• 1 tablespoon honey
• 1 tablespoon warm water
• 12 wonton wrappers
• 4 tablespoons whipped topping
• 1 teaspoon vanilla extract

1. In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream.
2. Process until smooth.
3. Add lemon zest and process for 1 minute.
4. Mix until pudding consistency.
5. Preheat oven to 350 degrees F.
6. Line baking sheet with kitchen parchment.
7. In a small bowl, combine honey and warm water.
8. Stir until honey dissolves.
9. Using a pastry brush, lightly brush wrappers on both sides with honey water.
10. Place on parchment-lined baking sheet.
11. Bake for approximately 8 minutes, or until golden brown.
12. Remove from oven, let cool.
13. To serve, place one wrapper on a plate and spoon a dollop of pudding mixture.
14. Repeat with another layer.
15. Mix 1 teaspoon of vanilla extract to the whipped topping.
16. Top third wrapper with a dollop of whipped topping.
17. Garnish with a sprinkle of lemon zest.

ricotta cheese, lemon flavor, light sour cream, lemon zest, honey, water, wonton wrappers, whipped topping, vanilla

Taken from www.food.com/recipe/lemon-cream-napoleons-188528 (may not work)