Ingredients

1 pkg. leaves (17.3 oz) Peppe Ridge Farm ® pastry, thawed

1 conf. (3.4 ounces) vanilla instant pudding and stuffing mix

2 cups milk

4 cups assorted fresh fruit (sliced strawberries, kiwi, raspberries and / or blueberries)

Directions

1. Preheat oven to 400 degrees F.

2. Unfold the pastry sheet on lightly floured surface. Spread the dough sheet into a square of 12 inches. Cut the corners to form a circle. Repeat with remaining pastry sheet. Place circles on baking sheets. Prick the dough thoroughly with a fork.

3. Bake 20 minutes or until pastry is golden. Remove the cake pans and cool on a wire rack for 30 minutes.

4. Prepare the pudding according to package directions with milk. Spread 1 cup pudding mixture over each crust into 1/2-inch of edge. Arrange fruit pudding. Serve immediately or cover and refrigerate up to 4 hours.

Tip:

Cake ahead: prepare, cook and chill the dough sheets as described above. Wrap dough in plastic wrap and store at room temperature for 24 hours.