Apple Pie Napoleon
- 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
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.
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