Lemon Cream Napoleons Name: Jenn Miller Base: Fort Belvoir Recipe: Ingredients 2 sheets frozen puff pastry, defrosted 1 cup cold milk 1 (3 1/2 ounce) packages instant lemon pudding mix 1 cup Cool Whip 2 ounces premium white chocolate chips food coloring powdered sugar (optional) . Directions 1.Preheat oven to 400º. 2.On a lightly floured surface, rolls out puff pastry sheet to 1/8 inch thickness. 3.Using cookie cutter of choice, cut out 9 shapes per sheet. 4.Place on ungreased cookie sheet. 5.It's a good idea to place your uncooked napoleons in the refrigerator for about 15 minutes to ensure that they are cold. 6.Bake at 400º for 8-11 minutes, until lightly brown and puffed. 7.Cool completely on rack. 8.In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip. 9.Split puff pastry shapes in half. 10.Place bottom halves on serving plates. 11.Spoon filling equally over bottom halves. 12.Lightly top with top halves of napoleons. 13.In a heavy duty zip lock baggie, melt white chocolate in microwave about 30 seconds, until soft. 14.Add a drop or 2 of food coloring to melted white chocolate and knead baggie until color is even. 15.Cut a small corner off the baggie and drizzle melted chocolate over napoleons. 16.Alternately, you can sprinkle with powdered sugar instead of white chocolate. 17.Serve immediately.