Chocolate Napoleons a la Dawn

OU LA LA!!!

Each month my church observes the Lord's Supper on the last Sunday and follows with a fellowship meal. We try to have a simple theme for the meal to make it interesting. For this month's "The French Connection," I felt compelled to make a pastry. As today was busy enough with sports and a field trip, I took a more complicated recipe and altered it. This one gets a 4 out of 5 stars rating from me for ease. Brian got a sample, and exclaimed, "Yummmmy! Wow! Can I have another?" I decided that merited a post. Here's the recipe:

2 boxes puff pastry dough
2 5.85 oz boxes instant chocolate pudding
1 16 oz tub Cool Whip
milk- about 2 cups
chocolate almond bark

1. Follow instructions on pastry dough box for thawing dough and preheating oven.

2. Unfold pastry onto a lightly floured cutting surface. Cut into 9 rectangles or use a cookie cutter to cut as many of desired shape as possible. I used a leaf-shaped cutter since it's fall. Place cut-outs onto ungreased cookie sheet and bake as directed on box.

3. Transfer baked puff pastries to wire rack and cool completely.

4. In a large mixing bowl, mix the 2 boxes of pudding and cool whip with a large spoon. It will make a thick, lumpy mixture. Add in 1/2 cup of milk and stir. Continue to add milk in small amounts and mix with hand-held mixer until you have a smooth and creamy, but stiff filling. I did not use a measuing cup for the milk and do not know the exact amount I use altogether, so use your judgment on this step. Be careful not to add too much milk or the filling will be runny. This filling also makes a great pie. Just add it to a graham cracker crust.

5. Gently open each pastry puff and fill with one spoonful of pudding mixture. Reclose each pastry.

6. Place 2 squares of almond bark in a small, microwavable bowl. Microwave on high in 30 second intervals, stirring in between, until it is melted.

7. Drizzle melted chocolate over puffs and allow it to harden.

8. ENJOY!!!