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Apple Pie Napoleon
serves 8
Prep time: 20 minutes
Baking time: 50 minutes + 15 minutes
| INGREDIENTS: | |
| 1 | Dutch apple crumb pie, Mrs. Smith’s® |
| 1 | sheet frozen puff pastry, Pepperidge Farms® |
| All-purpose flour, for dusting | |
| 2 | cups frozen whipped topping, thawed, Cool Whip® |
| 2 | teaspoons cinnamon sugar |
| 1 | package (3 ounces) cream cheese, softened, Philadelphia® |
| 3/4 | cup powdered sugar, sifted, C&H® |
| 2 | tablespoons caramel cream liqueur, Paul Masson® |
- Bake apple pie according to package directions, about 50 minutes.
- Let cool.
- Once cooled, break up pie with a fork.
- Thaw pastry sheet at room temperature for 30 minutes.
- Preheat oven to 400 degrees F.
- On a flour-dusted surface, unfold sheet.
- Cut pastry into 3 strips along fold marks.
- Place strips 2 inches apart on baking sheet.
- Bake for 15 minutes or until golden.
- Remove from baking sheet; cool on wire rack.
- In a small bowl, combine whipped topping and cinnamon sugar; set aside.
- In a small mixing bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy.
- Add liqueur; beat until smooth.
- Place 1 baked pastry sheet on a platter.
- With the back of a fork, gently push down center of pastry creating a trough for filling.
- Spoon in apple pie pieces; spread 1 cup whipped topping mixture over top.
- Repeat layers.
- Top with third pastry sheet.
- Drizzle with cream cheese glaze and serve.
