Crescent Strawberry Napoleons



Yield :

serves 8 ( 4 points +)

Ingredients :

  • 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

Preparation :
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.

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