Recipe

Caramel Pecan Napoleons Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Absolutely an Awesome Dessert. Everyone raved about it and wanted seconds. Good thing I made a double batch. Prep:15m Cook:30m Servings:9	Mountainmam
	puff pastry sheets whipped topping caramel topping pecans powdered sugar

Does this look good? Yeah! / Nope

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Ingredients

1/2 pkg. (17.3 oz.) frozen puff pastry sheets (1 sheet), thawed

1-1/2 cups thawed French Vanilla Whipped Topping

1/2 cup caramel ice cream topping

1/2 cup chopped toasted Pecans

2 Tbsp. powdered sugar

Directions

PREHEAT oven to 400°F. Unfold pastry sheet on lightly floured surface. Cut into 3 lengthwise strips along fold marks. Cut each strip crosswise into 3 squares; place on baking sheet.

BAKE 15 minutes or until golden brown. Remove to wire racks; cool completely.

SPLIT each pastry square horizontally into 2 layers, making a total of 18 squares. Set aside the 9 top layers. Spoon 3 Tbsp. of the whipped topping onto each bottom layer. Drizzle evenly with caramel topping; sprinkle with pecans. Cover with pastry tops; sprinkle with powdered sugar. Store leftover desserts in refrigerator.

NOTE:

How to Toast Nuts--Place nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 7 minutes or until lightly toasted.

Prepare as directed, using regular COOL WHIP or COOL WHIP LITE Whipped Topping If you can' find French Vanilla.

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