Recipe for cooking napoleon trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Napoleon Trifle

10 to 12 servings

1 (17 1/4 ounce) pkg. frozen puff pastry, defrosted
1 sm. box instant vanilla pudding and pie filling
1 1/2 c. milk
1 (12 ounce) frozen whipped topping, defrosted *
1/2 c. chocolate flavor syrup

Unfold the puff pastry and place each sheet on a baking sheet. Bake according to the pkg. directions until golden. Allow the pastry to cool.

In a lrg. bowl, whisk the pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.

Break the cooled pastry into lrg. pieces and place one third of them in the bottom of a lrg. 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.

* For extra-rich flavor and texture, whip a pt. of heavy cream and use instead of whipped topping.