Napoleons

• 4 sheets frozen puff pastry sheets
• 1 qt. sour cream
• 1 qt. milk
• 1 bag JELL-O Vanilla Instant Pudding
• 16 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
• 1/2 cup powdered sugar

1. Thaw pastry as directed on package.
2. Using 2-inch round cookie cutter, cut 24 rounds out of each pastry sheet (or 12 rounds out of half sheet for trial recipe).
3. Place on 4 parchment paper-lined baking sheets (or half sheet pan for trial recipe) .
4. Bake at 375F for 15 to 20 minutes or until golden brown.
5. Remove to wire racks to cool.
6. Cut each shell horizontally in half.
7. Place sour cream and milk in large bowl of electric mixer fitted with paddle attachment.
8. Beat on low speed 1 minute or until well blended.
9. Add pudding mix; beat 1 to 2 minutes or until well blended.
10. Let stand 5 minutes or until slightly thickened.
11. Place pudding mixture in pastry bag fitted with fluted tip.
12. Pipe 2 Tbsp.
13. of the pudding mixture into bottom half of each shell; cover with top of shell.
14. Drizzle with chocolate.
15. Dust with powdered sugar.
16. Refrigerate until ready to serve.

pastry sheets, sour cream, milk, s, powdered sugar

Taken from www.kraftrecipes.com/recipes/napoleons-96913.aspx (may not work)