Recipies

8 ounces (1/2 of a 16-ounce package) pitted frozen sweetened cherries, thawed, drained and chopped (about 3/4 cup)
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 package (3.9 ounces) instant chocolate pudding and pie filling mix
1 cup cold milk
8 ounces thawed frozen whipped topping
2 tablespoons unsweetened cocoa powder or confectioners sugar

Step 1
Heat the oven to 400°F. Stir the cherries and vanilla extract in a small bowl.
Step 2
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet into 9 (3-inch) circles. Place the pastries onto a baking sheet.
Step 3
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 18 in all.
Step 4
Beat the pudding mix and milk in a medium bowl with a whisk for 1 minute. Cover and refrigerate for 20 minutes.
Step 5
Spread about 1 1/2 tablespoons pudding mixture on each bottom pastry layer. Top each with about 1 tablespoon whipped topping and about 1 tablespoon cherry mixture. Top with the top pastry layers. Sprinkle with the cocoa powder.
Campbells