"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pudding Napoleon Recipe

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This recipe for Pudding Napoleon, by , is from The Family Secrets Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sydney McCleery

Category:
Category:

Ingredients:  
Ingredients:  
I pkg (3 1/4-oz) vanilla pudding
1 Cup milk
Cup heavy cream, whipped
Pastry for one-crust 9" pie.
Cup confectioners sugar
1 square unsweetened chocolate, melted

Directions:
Directions:
Filling: Blend pudding mix and milk in saucepan
Cook and stir over medium heat until mixture comes to
a full boil. Remove from heat, cover surface with wax
paper. Chill 1 hour. Stir pudding and fold in whipped
crearn
Pastry Strips: Roll pastry into a 12" square. Cut into
three 4"X12" strips. Place on baking sheet. Prick with
fork. Bake at 425 for 12 minutes. Cool.
Glaze: Mix sugar with 1 to 2 Tbsp water until
smooth and spread over 1 strip. Stir 1 to 1 tsp water
into chocolate until thin enough to pour. Drizzle from
spoon in lengthwise lines over sugar glaze. Run point
of knife across lines of chocolate.
Assemble: Spread filling over 1 unglazed strip. Top
with remaining unglazed strip and filling. Place
decorated strip over filling. Chill 2 hours. With quick
strokes of a sharp knife, cut into s 2-in bars.


 

 

 

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