Pumpkin Mousse Napoleons

They'll find room for dessert when they breathe in the heavenly aroma of
these delectable pumpkin treats.

Pumpkin Mousse Napoleons
from Campbell's Kitchen

Thaw Time: 40 min. - Prep Time: 10 min. - Bake Time: 15 min. - Chill
Time: 30 min.

1/2 pkg. (17.3 oz.) Pepperidge Farm® 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 40 min. Preheat oven to 400 degreesF.
 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.
 TIP: 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:
Top the Napoleons with a dollop of whipped topping or whipped cream, and
serve with a mug of hot apple cider.
Received on Wed Nov 22 10:56:32 2006