Vanilla Cream Napoleons Recipes

VANILLA CREAM NAPOLEONS

Vanilla Cream Napoleons image

These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.

Provided by By Arlene Cummings

Categories Dessert

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
1 package (6-serving size) vanilla instant pudding and pie filling mix
2 cups milk
1 teaspoon vanilla
1/2 cup sour cream
1 cup powdered sugar
3 to 4 teaspoons milk
1/3 cup semisweet chocolate chips

Steps:

Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

NAPOLEON CREAMS

Napoleon Creams image

Similar to a Canadian Nanaimo bar, but this recipe uses a package of instant vanilla pudding instead of custard powder which is not to easy to find in the U.S. Chill time is bake time. Yes the margarine is listed in 3 places.

Provided by mandabears

Categories Bar Cookie

Time 3h15m

Yield 44 bars

Number Of Ingredients 13

Ingredients

1/2 cup margarine or 1/2 cup butter
1/4 cup cocoa
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked sweetened coconut
1/2 cup margarine or 1/2 cup butter
2 tablespoons milk
3 1/2 ounces vanilla instant pudding mix
2 cups powdered sugar
1 cup semisweet chocolate morsel
2 tablespoons margarine or 2 tablespoons butter

Steps:

In a medium saucepan over low heat or in the microwave, combine 1/2 cup margarine or butter, cocoa, sugar and the vanilla extract.
Stir until margarine melts.
Add the egg.
Stir until thickened, about 3 minutes.
Add graham crackers and coconut, mix well.
Press into a greased 9x9 pan, I use cooking spray.
Cream 1/2 cup margarine, milk, pudding mix, and powdered sugar.
Beat until fluffy.
Spread over crust.
Chill until firm.
Melt semi sweet morsels and 2 tablespoons margarine.
Cool slightly.
Spread over pudding layer.
Chill until set.
Cut into small bars to serve.

Nutrition Facts : Calories 128.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 4.4, Sodium 107, Carbohydrate 14.9, Fiber 0.8, Sugar 11.9, Protein 0.9

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