Caramel Pecan Napoleons
From mountainmama 15 years ago
- 30 minutes to make
- Serves 9
Absolutely an Awesome Dessert. Everyone raved about it and wanted seconds. Good thing I made a double batch.
Ingredients
- 1/2 pkg. (17.3 oz.) frozen puff pastry sheets (1 sheet), thawed shopping list
- 1-1/2 cups thawed French vanilla whipped topping shopping list
- 1/2 cup caramel ice cream topping shopping list
- 1/2 cup chopped toasted pecans shopping list
- 2 Tbsp. powdered sugar shopping list
How to make it
- 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.
People Who Like This Dish 4
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The Rating
Reviewed by 7 people-
These are so pretty and elegant. "FIVE FORKS"
greentreefrogs
in loved it
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