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Makes: 4 servings
Cook: 15 minutes
  •   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®


  1. Preheat oven to 400 degrees F.

  2. 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.

  3. 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.

  4. 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.

TIP: Frozen puff pastry is a shortcut you’ll use time and again. Simply thaw, cut it into any shape you desire, and bake on parchment paper. If you don’t use the entire package, seal the remaining sheets of pastry in a zip-top plastic bag and freeze until you need it.