1/2 pkg (17.3 oz size) frozen puff pastry sheets (1 sheet)
1 pkg (about 3 1/2 oz) vanilla instant pudding mix
1 cup milk
1 1/2 cups sweetened whipped cream or 1 1/2 cups thawed frozen whipped topping
1 1/4 cups sliced strawberries

Mini Napoleons

1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles.
3. Place 2" apart on baking sheet. Bake for 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
4. Prepare pudding mix according to package directions using 1 cup milk. Fold in whipped cream.
5. Split pastries into 2 layers, making 24 layers in all. Set aside 8 top layers.
6. Spread 8 bottom layers with 2 tbsp of pudding mixture. Top with 1 tbsp strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers.
7. Sprinkle with confectioner’s sugar. Serve immediately or cover and refrigerator up to 4 hours.
   Makes 8 Napoleons.