Caramel Pecan Napoleons

• 1/2 pkg. (17.3 oz.) frozen puff pastry sheets (1 sheet), thawed
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted PLANTERS Pecans
• 2 Tbsp. powdered sugar

1. Preheat oven to 400F.
2. Unfold pastry sheet on lightly floured surface.
3. Cut into 3 lengthwise strips along fold marks.
4. Cut each strip crosswise into 3 squares; place on baking sheet.
5. Bake 15 minutes or until golden brown.
6. Remove to wire racks; cool completely.
7. Split each pastry square horizontally into 2 layers, making a total of 18 squares.
8. Set aside the 9 top layers.
9. Spoon 3 Tbsp.
10. of the whipped topping onto each bottom layer.
11. Drizzle evenly with caramel topping; sprinkle with pecans.
12. Cover with pastry tops; sprinkle with powdered sugar.
13. Store leftover desserts in refrigerator.

pastry, caramel ice cream topping, pecans, powdered sugar

Taken from www.kraftrecipes.com/recipes/caramel-pecan-napoleons-61816.aspx (may not work)