Want to feel like a pastry pro? With five simple ingredients, you can create a luscious trifle that has all the taste of a bakery-style napoleon, with none of the hard work!
Ingredients:
1. Unfold puff pastry and place each sheet on a baking sheet. Bake according to package directions, until golden. Allow pastry to cool.
2. Meanwhile, in a large bowl, whisk pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.
3. Break cooled pastry into large pieces and place one-third of them in the bottom of a trifle dish or large glass bowl. Spoon half of the pudding mixture over that and drizzle with one-third of the chocolate syrup. Repeat the layers then top with the remaining pastry pieces, the remaining whipped topping, and the remaining chocolate syrup.
4. Cover and chill at least 2 hours before serving.
Tip: For really rich flavor and texture, whip 2 cups (1 pint) heavy cream and use that instead of the whipped topping.
- 1 (17-1/4-ounce) package frozen puff pastry, thawed
- 1 (4-serving) package instant vanilla pudding and pie filling
- 1 1/2 cups milk
- 1 (12-ounce) container frozen whipped topping, thawed (see Tip)
- 1/2 cup chocolate flavor syrup
1. Unfold puff pastry and place each sheet on a baking sheet. Bake according to package directions, until golden. Allow pastry to cool.
2. Meanwhile, in a large bowl, whisk pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.
3. Break cooled pastry into large pieces and place one-third of them in the bottom of a trifle dish or large glass bowl. Spoon half of the pudding mixture over that and drizzle with one-third of the chocolate syrup. Repeat the layers then top with the remaining pastry pieces, the remaining whipped topping, and the remaining chocolate syrup.
4. Cover and chill at least 2 hours before serving.
Tip: For really rich flavor and texture, whip 2 cups (1 pint) heavy cream and use that instead of the whipped topping.
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