Vanilla Cream Napoleons Made Easy

Ingredients

• 1 package of frozen puff pastry sheets (2 sheets), thawed
• 1 package (about 5.1 ounces) vanilla instant pudding and pie filling mix
• 1 teaspoon vanilla extract
• 2 cups milk
• 1/2 cup sour cream
• 1 cup confectioners� sugar
• 2-3 teaspoons milk
• 1/3 cup semi-sweet dark chocolate chips
• Makes 12 servings

Directions

1. Heat the oven to 400�F.
2. On a lightly floured surface, unfold the pastry sheets. Cut a sheet into 3 strips along the fold marks on the pastry. Place 3 strips onto a lightly greased baking sheet and prick all around lightly with a fork. Do the same with the other three sheets.
3. Bake for about 5 minutes. Then, with a fork, pierce the pastry all around so it doesn�t rise up too much. Cook for another 10 minutes or until golden brown. Remove the pastries from the baking sheets and let cool for at least 10 � 15 minutes.
4. Prepare the pudding by mixing the instant pudding mix with the vanilla extract, 2 cups of milk, and a 1/2 cup of sour cream with an electric mixer until a soft pudding forms. Cover and refrigerate for 10 � 15 minutes. Stir the confectioners� sugar and 3-4 teaspoons of milk in a small bowl. Start with 3 teaspoons and if the sugar is too thick, add another teaspoon. You want to be able to spread it easily.
5. Spread about 3/4 of a cup of the pudding onto 1 pastry layer. Top with another layer of pastry. Repeat with the third layer and spread the confectioners� sugar mixture on top of the last layer. Set aside and repeat to make a second dessert.
6. Heat chocolate in a small bowl for 30 seconds until chocolate is melted. Drizzle chocolate across and with a toothpick drag through the chocolate and the powdered sugar mixture to create a marbleized look for the topping.
7. Slice into 2-inch strips. Cover and refrigerate until ready to serve.
8. For easier slicing, refrigerate for 30 minutes before slicing.
9. Napoleons can be made a day ahead of time and kept in the refrigerator until ready to serve.