Ingredients:
1 sheet frozen puff pastry (1/2 of 17.3 oz. package), thawed
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 c. cold milk
1 c. whipped topping, thawed
1 square Baker's white chocolate
1 c. quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbsp. apricot preserves
2 tsp. water
Directions:
Heat oven to 400 degrees.
Unroll pastry on baking sheet. Fold over edges of pastry to form 1/2 inch rim; press firmly to base to seal. Prick pastry sheet with a fork. Bake 10-15 minutes or until puffed and golden brown. Cool completely. Place on tray.
Beat pudding mix and milk in a large bowl with a whisk for 2 minutes. Stir in whipped topping; spread onto pastry.
Melt chocolate as directed on package. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with chocolate. Let stand until chocolate is firm.
Note~ Can substitute orange marmalade or pineapple preserves for the apricot preserves.
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