Vanilla Cream Napoleons

Ingredients

• 17.3 oz puff pastry frozen thawed (2 sheets)
• 1 package vanilla pudding instant (6-serving size)
• 2 cups milk 
• 1 teaspoon vanilla 
• 0.5 cup cream sour
• 1 cup powdered sugar 
• 3 teaspoons milk 
• 0.3 cup semi chocolate chips 

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• toothpicks
• microwave

Directions

1. Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets.
2. Cut each sheet into 3 strips along fold marks.
3. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
4. Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking.
5. Bake 10 minutes longer or until golden brown.
6. Remove pastries from cookie sheets; cool 10 to 15 minutes.
7. In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
8. In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
9. On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer.
10. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
11. In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth.
12. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
13. Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.