Jell-O Pudding Napoleans
This recipe has got to be from the early 70’s. Super easy and delicious. Puff pastry wasn’t a readily available option as it is today.
Ingredients
- 1 pkg. 3 ¼ oz Jell-O Vanilla Pudding & Pie Filling
- 1 cup milk
- ¼ cup heavy cream whipped
- Pastry for one crust 9-inch pie
- ¾ cup confectioners’ sugar
- 1 square Baker’s Unsweetened Chocolate melted
Instructions
- Make filling: Blend pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat, cover surface with wax paper. Chill for 1 hour. Stir pudding; fold in whipped cream.
- Make pastry strips: roll pastry into 12-inch square. Cut into three 4 x 12-inch strips. Place on baking sheet. Prick with fork. Bake at 425°F for 12 minutes, or until golden brown. Cool.
- Make glaze: mix sugar with 1 1/2 to 2 tablespoons water until smooth; Spread over one pastry strip gradually stir 1 to 1 1/2 teaspoons water into melted chocolate until thin enough to pour. Drizzle from a spoon in lengthwise lines over sugar glaze. Run point of knife across lines of chocolate.
- Assemble: Spread half of filling over 1 undecorated pastry strip. Top with remaining undecorated strip and filling. Place decorated strip over filling. Chill 2 hours. With quick strokes of a sharp knife, cut into six 2-inch bars.
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