Strawberry Almond Cream Napoleons

• 1 puff pastry sheet (half of a 17-ounce package)
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup half-and-half or 1 cup cream or 1 cup full-fat milk
• 1 12 teaspoons almond extract
• 1 cup cool whip frozen whipped topping, thawed
• 2 12 cups strawberries, sliced thinly
• 12 cup toasted sliced almonds (can use more)
• powdered sugar, for sprinkling

1. Set oven to 400 degrees.
2. Thaw the folded pastry sheet for about 25 minutes.
3. Open the sheet and cut along folds to make three equal strips.
4. Half each strips to make six rectangles.
5. Space apart on a baking sheet.
6. Bake in the center of the oven for about 15 minutes, or until well browned and baked through; remove to a rack to cool.
7. Meanwhile in a bowl, using the low speed of a electric mixer combine the pudding, half and half cream; beat for about 2-3 minutes.
8. Using a spatula fold in the thawed Cool Whip topping; cover and refrigerate for about 30 minutes.
9. Carefully split each pieces of baked puff pastry in half horizontally.
10. Cover the bottom halves with almonds, then the pudding mixture and then sliced strawberries (dividing equally).
11. Cover the the pastry tops.
12. Dust with powdered sugar.
13. Store in the refrigerator until ready to serve.

pastry sheet, vanilla instant pudding, cream, almond, cool whip frozen whipped topping, strawberries, almonds, powdered sugar

Taken from www.food.com/recipe/strawberry-almond-cream-napoleons-160117 (may not work)