Thursday, March 17, 2011

Pudding Napoleans

It's Friday night, and I am sitting here blogging! Everyone is busy with other things, so I thought I should get this typed out. They tasted good, but I still like the home-made cream puff pastry dough. This will do in a pinch if you are wanting to dazzle guests for a quick dessert. I did enjoy looking at the other side of the recipe, the Snow White/Clorox contest. I wonder who won?? This recipe is from the LA Times newspaper, June 4, 1967. Enjoy!

Jello-O Pudding Napoleans
1 package (3 1/4 ounces) vanilla pudding cook kind, not instant
1 cup milk
1/4 cup heavy cream, whipped
Pastry for one-crust 9-inch pie
3/4 cup powdered sugar
1 square unsweetened chocolate, melted

Make 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; fold in whipped cream.
Make pastry strips: Roll pastry into a 12-inch square. Cut into three 4x12-inch strips. Place on baking sheet. Prick with fork. Bake at 425 degrees for 12 minutes, or until golden brown. Cool.
Make glaze: Mix sugar with 1 1/2 to 2 tablespoons water until smooth; spread over 1 pastry strip. Gradually stir 1 to 1 1/2 teaspoon water into melted chocolate until thin enough to pour. Drizzle from a spoon in lengthwise lines over sugar glaze. Run point of knife across lines of chocolate.
Assemble: Spread half of filling over 1 undecorated pastry sheet. Top with remaining undecorated strip and filling. Place decorated strip over filling. Chill 2 hours. With quick strokes of a sharp knife, cut into six 2-inch bars.
Makes 6.

Also decided to add this other recipe for napoleans from Betty Crocker. Now you have your choice or you can try both. Gotta enjoy the older recipes!!

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