Food Network: Apple Pie Napoleon

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Apple Pie Napoleon
Recipe courtesy Sandra Lee

Ingredients
1 uncooked crumb top apple pie
1 sheet frozen puff pastry
2 cups whipped topping
2 teaspoons cinnamon sugar
4 ounces cream cheese, softened
3/4 cup powdered sugar, sifted
4 tablespoons caramel creme liqueur

Instructions
Bake apple pie per package instructions. Let cool.
Once cooled, break up pie with a fork.

Thaw puff pastry sheet at room temperature for 30 minutes.

Preheat oven to 400 degrees F.

Unfold puff pastry sheet on a lightly floured surface. Cut into 3 strips along the
fold marks. Place strips 2-inches apart on a baking sheet. Bake for 15 minutes, or
until golden. Remove from baking sheet and cool on a wire rack.

In a small bowl combine whipped topping and cinnamon sugar. Set aside.

In a small mixing bowl, beat on low speed with an electric mixer the cream cheese
and powdered sugar until light and fluffy. Add caramel creme liqueur and beat
until smooth.

Place one baked puff pastry sheet on a platter. With the back of a fork, gently
push down center of the pastry creating a trough for filling. Spoon in some
broken-up apple pie, and then layer with 1 cup of whipped topping mixture. Repeat
with next layer. Top with baked pastry sheet. Drizzle with glaze and
serve.