Napoleon Trifle

By WKBW Directors

Napoleon Trifle


1 (17-1/4-ounce) package frozen puff pastry, thawed
1 (4-serving size) package instant vanilla pudding and pie filling
1-1/2 cups milk
1 (12-ounce) container frozen whipped topping, thawed (see Tip)
1/2 cup chocolate-flavor syrup


  1. Unfold puff pastry and place each sheet on a baking sheet. Bake according to package directions, until golden. Allow pastry to cool.
  2. Meanwhile, in a large bowl, whisk pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.
  3. Break cooled pastry into large pieces and place one-third of them in the bottom of a trifle dish or large glass bowl. Spoon half of the pudding mixture over that and drizzle with one-third of the chocolate syrup. Repeat the layers then top with the remaining pastry pieces, the remaining whipped topping, and the remaining chocolate syrup.
  4. Cover and chill at least 2 hours before serving.

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