Chocolate Mousse Napoleons with Raspberries & Cream

1/2 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 cup heavy cream
Confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup semi-sweet chocolate pieces, melted and cooled
1 1/4 cups raspberries

THAW pastry sheet at room temperature for 40 minutes. Preheat oven to 400 degrees F.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place 1 inch apart on baking sheet.

BAKE for 12 minutes or until golden. Remove from baking sheet and cool on wire rack.

BEAT cream, 1 tablespoon confectioners’ sugar and vanilla extract with electric mixer at high speed until soft peaks form. Divide the cream mixture in half. Fold 1/3 cup of the melted chocolate into one half. Reserve remaining chocolate for garnish. Split pastries into 2 layers, making 24.

SPREAD 8 pastry layers with chocolate cream mixture and top with 8 pastry layers. Top with remaining whipped cream, raspberries and remaining pastry layers. Sprinkle with additional confectioners' sugar. Drizzle with remaining chocolate. Serve immediately or refrigerate up to 4 hours. Makes 8 Napoleons.

TIP: Easy Substitution: Substitute 2 cups thawed frozen whipped topping for the heavy cream. Omit the confectioners’ sugar and vanilla extract.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.