Caramel Pecan Napoleons

Ingredients

• 0.5 cup caramel ice cream topping 
• 0.5 cup planters pecans toasted chopped
• 2 Tbsp powdered sugar 
• 17.3 oz puff pastry frozen thawed (1 sheet)
• 1.5 cups cool whip whipped topping thawed

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 400F. Unfold pastry sheet on lightly floured surface.
2. Cut into 3 lengthwise strips along fold marks.
3. Cut each strip crosswise into 3 squares; place on baking sheet.
4. Bake 15 minutes or until golden brown.
5. Remove to wire racks; cool completely.
6. Split each pastry square horizontally into 2 layers, making a total of 18 squares. Set aside the 9 top layers. Spoon 3 Tbsp. of the whipped topping onto each bottom layer.
7. Drizzle evenly with caramel topping; sprinkle with pecans. Cover with pastry tops; sprinkle with powdered sugar. Store leftover desserts in refrigerator.