• 1/2 package (17 1/4-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
• 1 package (about 3 1/2 oz.) vanilla instant pudding mix
• 1 C. milk
• 1 C. heavy cream, whipped or 2 C. thawed frozen non-dairy or dairy whipped topping
• 1/2 C. confectioners' sugar
• 2 tsp. milk
• 1 1/2 C. sliced strawberries

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack. Prepare pudding mix according to package directions with 1 C. milk. Fold in whipped cream. Cover and refrigerate. In small bowl mix confectioners' sugar and 2 tsp. milk and set aside. Split pastries into 2 layers, making 6 layers in all. On 2 top layers, spread icing. Spread 1 pastry layer with 3/4 C. pudding mixture. Top with about 1/3 C. strawberries. Repeat layers. Top with iced pastry layer. Repeat to make second dessert. Serve immediately or cover and refrigerate up to 4 hours.

Makes 12 servings