Today’s Diva Dessert: Napoleon Trifle…

Napoleon Trifle


1 (17 ¼ -Ounce) Package Frozen Puff Pastry, Thawed

1 (4-Serving-Size) Package Instant French Vanilla Pudding And Pie Filling

1 ½ Cups Half N Half

2 Cups Of Fresh Whipped Cream Or 1 (12-Ounce) Frozen Whipped Topping, Thawed

½ Cup Chocolate Flavor Syrup


Unfold puff pastry and place each sheet on a baking sheet. Bake according to package directions, until golden. Allow pastry to cool completely. 

Meanwhile, in a large bowl, whisk pudding mix and half n half until thickened. Stir in half the whipped topping until thoroughly mixed.

Break up puff pastry into large pieces and place one-third of them in the bottom of a trifle dish or large glass bowl. Spoon half the pudding mixture over that and drizzle with one-third of the chocolate syrup. Repeat layers then top with remaining pastry pieces, remaining whipped topping, and remaining chocolate syrup.

Cover and chill at least 2 hours before serving


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