1 (17-Ounce) Box Frozen Puff Pastry, Thawed
2 (4-Serving-Size) Packages Instant Lemon Pudding And Pie Filling
1 ½ Cups Cold Half N Half
2 Cups Fresh Whipped Cream Or 1 (8-Ounce) Frozen Whipped Topping, Thawed
2 Cups Confectioners’ Sugar
4 Tablespoons Lemon Juice
Preheat oven to 400 degrees F. Unfold both sheets of puff pastry, place each on a baking sheet, and bake according to package directions; let cool.
In a medium bowl, combine lemon pudding mix and milk; whisk until thickened, then gently fold in whipped topping. Spread over 1 sheet of pastry. Place second piece of puff pastry flat side up over pudding. Using a baking sheet, gently press down the top sheet, slightly flattening it, making sure not to press so hard that the filling oozes out.
In a medium bowl, whisk confectioners’ sugar and lemon juice until smooth. Pour icing over top of pastry and spread to the edges. Chill at least 4 hours or until firm. Using a serrated knife, cut into squares and serve, or cover loosely and chill until ready to serve.