All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed, Pepperidge Farm®
1 pint dulce de leche ice cream, softened slightly, Breyers®
1 cup caramel sauce, Mrs. Richardson’s®
Preheat oven to 400 degrees F.
On a flour-dusted surface, unfold pastry sheet. Cut pastry into 3 strips along fold marks. Cut each strip crosswise into 4 rectangles. Place the rectangles 2 inches apart on baking sheet. Bake about 15 minutes or until golden. Transfer to wire rack and cool.
Spread ice cream equally over 8 rectangles. Stack rectangles 2-high, then top with remaining 4 single rectangles to make four 3-layer Napoleons. Place on tray or in shallow baking dish and freeze until ready to serve.
In a glass measuring cup, microwave caramel sauce on medium-high (75% power) for 1 minute or until very warm. Place 1 Napoleon on each dessert plate. Drizzle with warm caramel sauce.