Crescent Strawberry Napoleons

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience! ...MORE + LESS -

1 can (8 count) Pillsbury™ refrigerated crescents

4 teaspoons sugar

1 cup milk

1 box (4-serving size) vanilla instant pudding and pie filling mix

1 cup whipped topping or whipped cream

1 1/2 cups sliced strawberries

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1

Heat oven to 375°F.
2

Unroll dough; separate into 4 rectangles. Press perforations to seal.
3

Cut each rectangle into quarters. Place on ungreased baking sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.
4

Bake 8 to 10 minutes or until golden brown. Remove from baking sheet to cooling rack. Cool completely, about 15 minutes.
5

Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
6

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.