Today I thought I’d share one of my foodie weaknesses: fondue and dessert. When Matt and I feel like indulging we heat up the kitchen with nothing other than cheese fondue. This time we tried a smoked cheddar which turned out fabulous. And what better to follow a heavy appetizer than a summer airy dessert. In our house the Strawberry Napoleon has turned into an all time fav. It’s super easy to whip out and a wonderful way to end a meal. Enjoy!
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish
Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate.