Raspberry Napoleon de Noel
http://bakedchicago.typepad.com

1 sheet frozen puff pastry
1 box (4 serving size) cheesecake instant pudding mix
1 1/2 cups milk
1 teaspoon almond extract
20 ounces rapsberry pie filling
1 1/2 cups frozen cran-raspberry juice concentrate, thawed
1 tablespoon powdered sugar
1/4 cup toasted sliced almonds

Preheat oven to 400F degrees. Let puff pastry stand at room
temperature for 20 minutes to thaw.

Unfold pastry. Cut into three strips along fold lines. Cut each
strip crosswise into four equal pieces. Place on ungreased baking
sheet. Bake 12 to 15 minutes or until golden brown. Remove from
baking sheet to cooling rack.

In medium bowl, whisk pudding mix and milk for two minutes. Stir in
almond extract. Cover and refrigerate.

In medium bowl, mix rapsberry pie filling and juice concentrate until
well blended. Cover and refrigerate.

Just before serving, cut each pastry horizontally in half to make two
layers. Place bottom half of each pastry on dessert plate. Spoon two
tablespoons pudding evenly over pastry. Cover with top half of
pastry. Sprinkle each with powdered sugar and one teaspoon toasted
almonds. Spoon three tablespoons raspberry sauce onto plate around
each pastry and serve.

On Tue, 25 Nov 2008 04:50:49 -0800 (PST), WindyCityPrince
> wrote:

>Raspberry Napoleon de Noel

Thanks for sharing...wheels turning for Christmas!!