Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com
- 1 sheet frozen puff pastry, thawed, Pepperidge Farm®
- 1 box (3.8-ounce) instant devil’s food pudding and pie filling, Jell-O®
- 1 1/2 cups milk
- 1 jar (10-ounce) maraschino cherries (reserve 1/2 cup juice), Mariana®
- 1 container (8-ounce) whipped dessert topping, thawed, Cool Whip®
- 2 tablespoons plus 1 teaspoon heavy cream
- 1 1/2 cups powdered sugar, sifted, Domino®/C&H®
- Chocolate syrup, Hershey’s®
- Preheat oven to 400 degrees F.
- Unroll puff pastry sheet on lightly floured surface. Cut sheet into thirds along existing folds. Cut each third in half and then again in half for 12 total rectangles. Place 2 inches apart an ungreased baking sheet. Bake in preheated oven for 15 to 18 minutes or until golden. Remove from baking sheet; cool on wire rack.
- In a large bowl, stir together pudding mix and milk for 2 minutes; let stand for 3 minutes to thicken. Refrigerate until ready to use.
- Stir reserved cherry syrup into thawed whipped topping. Refrigerate until ready to use.
- In a small bowl, stir heavy cream into powdered sugar until mixture is smooth. To assemble, split pastry rectangles in half horizontally. Place pastry bottoms on dessert plates. Spoon pudding mixture over pastry bottoms. Top each with another piece of pastry. Spread whipped topping over pastry. Top each with pastry top. Spread glaze over pastry. Drizzle each with chocolate syrup; top with a maraschino cherry.
- Yields: 4 servings
- Total Time: 38 minutes
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