Rapberry Napoleon

This week, the ladies of Smithalicious were together (along with the rest of the family) for some much needed vacation in the mountains of Heber City, Utah. We lounged in a house that was more the size of a lodge, eating, playing games, celebrating babies, hiking, alpine sliding, Heber Creeper riding, river rafting, and much more.
Being the fantastic cooks that all of these ladies are...we enjoyed A LOT of good food.
One of the desserts we had was Raspberry Napolean.
I make this dessert of a regular basis....and it recieves great reviews each time.
Hope you all enjoy it as much as we did!
-Matti

Raspberry Napolean
1 pkg frozen puff pastry (I suggest Pep. Farms)
1 small package instant vanilla pudding
2 cups (1 regular sized container) cool whip, thawed
1 cup milk
1 cup powdered sugar
1-2 table milk
1-2 cups fresh berries (or frozen berries that have been thawed)

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F.
Lightly grease 2 baking sheets or line with parchment paper.Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place on the baking sheets. Bake for 15 minutes or until golden.
Remove from the baking sheets and cool on wire racks.

Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream. Cover and refrigerate.

Stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.Split each pastry into 2 layers, forming a total of 6 layers. Spread the confectioners' sugar mixture on 2 top layers.

Spread 3/4 cup pudding mixture on 1 pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer.

Repeat to make a second dessert.
Serve immediately or cover and refrigerate up to 4 hours.
For easier slicing, refrigerate for a least 1 hour and use a wet serrated knife.