Heavenly Dessert Puff

Source: The Pampered Chef

Serve immediately after preparing. Or, if you like, refrigerate the dessert 30 minutes.

1 (17.3 ounce) package frozen puff pastry sheets, thawed
1 pound strawberries, hulled and sliced
1 cup sour cream
1/2 cup cold milk
1 (3.4 ounce) box pistachio instant pudding and pie filling
1 (8 ounce) container Cool Whip, thawed and divided
1/2 teaspoon red and green sugar crystals

Heat the oven to 400 degrees F.

Gently unfold one puff pastry sheet; roll onto 12 x 10 rectangle baking stone with dough roller. Unfold second pastry sheet on 18 x 12-inch grooved cutting board. Cut four 1-inch thick strips lengthwise from second pastry sheet. Save any remaining dough for decoration. Using pastry brush, brush water onto edges of the pastry on baking stone. Lay strips over edges making an outer rim. Prick entire bottom pastry sheet with fork. Cut stars from remaining dough with star-shaped bread tube; sprinkle red and green sugars. Place pastry star on pastry strips, brushed with water at corners and along sides, as desired. Bake 15 to 18 minutes or till golden brown. (Centers may puff up slightly, but will flatten as they cool.)

Cool completely. Reserve a few strawberries for garnishing. Slice remaining strawberries with Egg Slicer Plus, arranging over bottom of a pastry shell. In classic 2 quart batter bowl, whisk sour cream and milk using 10-inch whisk until blended. Whisk in pudding mix until it is dissolved and begins to thickens. Fold 1 1/2 cup of the whipped topping (1/2 of the container) into pudding until well blended. Spread evenly over strawberries to fill pastry shell. Using Egg Slicer Plus, make strawberry fans with reserved strawberries. Garnish with strawberry fans and remaining whipped topping using easy accent decorator.

Cut into 16 pieces and serve using Slice 'N' Serve.

Yield 16 servings.