- 1 can Pillsbury reduced-fat crescent roll dough
- 1 tsp. sugar
- 1 c. skim milk
- 1 pkg. sugar-free, instant vanilla pudding
- 1-½ c. Cool Whip Free
- 1-½ c. sliced strawberries
Heat oven to 375. Unroll dough and separate into 4 rectangles. Press perforations to seal.
Cut each rectangle into quarters. Place on an ungreased cookie sheet and press each rectangle into a 3 x 2 inch rectangle. Sprinkle with sugar.
Bake for 8-10 minutes or until golden brown on the bottoms. Cook completely.
Meanwhile, beat pudding with milk until thickened. Fold in Cool Whip.
Just before serving, place 8 rectangles on a serving platter or tray. Reserve ½ c. pudding mixture. Spread remaining pudding evenly over rectangles. Top with sliced berries. Top with remaining baked rectangles. Garnish each with 1 T. reserved pudding mixture and 1 small strawberry.