Crescent Napoleons With Strawberries
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
4 teaspoons sugar
1 cup milk
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1 cup whipped topping or whipped cream
1 1/2 cups sliced strawberries
Heat oven to 375F. Unroll dough. Separate into 4 rectangles; press perforations to seal. Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch
rectangle. Sprinkle each with sugar.
Bake at 375F. for 8 to 10 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 15 minutes or until completely cooled.
Meanwhile, in medium bowl, combine milk and pudding mix; beat with wire whisk until mixture begins to thicken. Fold in whipped topping.
Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.