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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sydney McCleery


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

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
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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