Ingredients:
- 1 sheet frozen puff pastry
- 1 box (4 serving size) cheesecake instant pudding mix
- 1 1/2 cups milk
- 1 teaspoon almond extract
- 20 ounces rapsberry pie filling
- 1 1/2 cups frozen cran-raspberry juice concentrate, thawed
- 1 tablespoon powdered sugar
- 1/4 cup toasted sliced almonds
Preheat oven to 400F degrees. Let puff pastry stand at room temperature for 20 minutes to thaw.
Unfold pastry. Cut into three strips along fold lines. Cut each strip crosswise into four equal pieces. Place on ungreased baking sheet. Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to cooling rack.
In medium bowl, whisk pudding mix and milk for two minutes. Stir in almond extract. Cover and refrigerate.
In medium bowl, mix rapsberry pie filling and juice concentrate until well blended. Cover and refrigerate.
Just before serving, cut each pastry horizontally in half to make two layers. Place bottom half of each pastry on dessert plate. Spoon two tablespoons pudding evenly over pastry. Cover with top half of pastry. Sprinkle each with powdered sugar and one teaspoon toasted almonds. Spoon three tablespoons raspberry sauce onto plate around each pastry and serve.
No Comments