Napoleon Trifle
1 (17 1/4 oz.) pkg. frozen puff pastry, thawed
1 small box instant vanilla pudding and pie filling
1 1/2 C. milk
1 (12 oz.) frozen whipped topping, thawed
1/2 C. chocolate flavor syrup
Unfold the puff pastry and place each sheet on a baking sheet. Bake
according to the package directions until golden. Allow the pastry to
cool. In a large bowl, whisk the pudding mix and milk until
thickened. Stir in half of the whipped topping until thoroughly
mixed. Break the cooled pastry into large pieces and place one third
of them in the bottom of a large glass bowl or trifle dish. Spoon
half of the pudding mixture over that and drizzle with one third of
the chocolate syrup. Repeat the layers then top with the remaining
broken-up pastry, the whipped topping, and the remaining chocolate
syrup. Cover and chill for at least 2 hours before serving.
Yield: 10 to 12 servings