Pumpkin Mousse Napoleons

Count your blessings around the table when you gather for Thanksgiving
dinner today.

Pumpkin Mousse Napoleons
from Campbell's Kitchen

Thaw Time: 30 min. - Prep Time: 10 min. - Bake Time: 15 min. - Chill
Time: 30 min.

1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
1 cup canned pumpkin
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup confectioners' sugar
2 cups whipped topping
1/4 cup chopped pecans

Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold
marks. Cut each strip into 4 rectangles. Place on baking sheet. Bake
15 min. or until golden. Remove from baking sheet and cool on wire
rack.
MIX pumpkin, cinnamon, nutmeg and sugar. Fold in whipped topping.
Refrigerate 30 min.
SPLIT pastries into 2 layers, making 24 layers in all. Spread pumpkin
mixture on 12 bottom layers. Top with pecans and top layers. Garnish
with additional cinnamon and confectioners' sugar or whipped topping.
Makes 12 Napoleons.
For striped garnish, place 1/2" strips of waxed paper diagonally
across tops of Napoleons. Sprinkle with confectioners' sugar or
cinnamon. Remove waxed paper.

Kitchen Clip:
These extra-special pumpkin desserts can be assembled early in the
day: Bake the pastry early and set aside. Prepare and fill the
pastries while the turkey roasts; store in the refrigerator until time
for dessert.
Received on Fri Nov 26 10:27:05 2004