Almond Heart Napoleons

Prep Time: 40 min
Total Time: 1 hr 10 min
Makes: 24 servings

1 package (17.3 ounces) frozen puff pastry sheets
1 1/4 cups cold half-and-half
2 tablespoons almond-flavored liqueur or 1/2 teaspoon
    almond extract
1 package (4-serving size) JELL-O French Vanilla or
    Vanilla Flavor Instant Pudding & Pie Filling
2 teaspoons hot water
1/2 cup powdered sugar
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

THAW pastry at room temperature 20 minutes. Preheat oven to 350 degrees F. Unfold pastry. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased baking sheets. Bake 20 minutes or until golden brown. Remove from baking sheets; cool completely on wire racks. Split each heart in half horizontally.

POUR half-and-half and liqueur into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate 10 minutes.

SPREAD about 1 tablespoon of the pudding mixture onto bottom half of each heart; top with remaining pastry halves. Stir hot water into powdered sugar to make a thin glaze. Spread on top of hearts. (If glaze becomes too thick, add more hot water until reaching desired consistency.) Before glaze dries, drizzle chocolate on top to form thin lines. Draw wooden pick through chocolate to make design.

Special Extra:
Garnish with fresh strawberries.

Recipe and photograph provided courtesy of Kraft Foods.