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.
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.
Recipe courtesy of Sandra Lee