Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
1 package (about 3.5 ounces) instant chocolate pudding and pie filling mix
-
1 cup milk
-
1 1/4 cup marshmallow crème
-
1/2 cup chopped walnuts
-
2 tablespoons confectioners’ sugar(optional)
Directions
Heat the oven to 400°F.
Unfold the pastry on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 rectangles in all. Place the pastries 1 inch apart on 2 baking sheets. Bake for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.
Prepare the pudding according to the package directions using 1 cup milk.
Split the pastries into 2 layers, making 36 layers in all. Spread the marshmallow creme on 18 bottom layers. Sprinkle with the walnuts. Top with the pudding and the top layers. Sprinkle with confectioners' sugar, if desired. Serve immediately or refrigerate for up to 1 hour.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Meatball Mini Bites
-
Baked Brie Cups
-
Pumpkin Cream Cups
-
Mushroom, Broccoli & Cheddar Bundles
-
Bacon and Clam White Pizza
-
Caramelized Plum Tart
-
Braided Peach Strudel
-
S’mores Cups
-
Chocolate Mousse Napoleons
-
Holiday Chocolate Mint Profiteroles
-
Bittersweet Chocolate & Cardamom Cream Jalousie
-
Fig and Camembert Ravioli with Honey Balsamic Glaze
-
Chicken Pot Pie with Pastry Crust
-
Puff Pastry Cinnamon Walnut Swirls
-
Southwestern Bruschetta Bites
-
Pastry-Topped Beef Stew
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?