Strawberry-Almond Cream Napoleons

Ingredients

 * 1 sheet (half of 17-ounce package) frozen puff pastry
 * 1 package (3.4 ounces) instant vanilla pudding mix
 * 1 cup skim milk
 * 1 teaspoon almond extract
 * 1 cup light whipped topping
 * 2 cups stemmed and sliced California strawberries
 * 1/3 cup sliced almonds, toasted
 * powdered sugar, for garnish

Directions

 * 1) Heat oven to 400 degrees. Thaw folded pastry sheet 20 minutes.
 * 2) Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles.
 * 3) Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through.
 * 4) Remove to rack to cool. Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes; fold in whipped topping to blend thoroughly.
 * 5) Cover and refrigerate. Carefully split each piece of pastry in half horizontally.
 * 6) Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally.
 * 7) Cover with pastry tops. Dust with powdered sugar.
 * 8) Serve with strawberry Sauce (recipe follows), if desired.
 * 9) Makes 6 servings.
 * 10) To make strawberry Sauce:
 * 11) Stem and halve 1 pint basket California strawberries and puree in blender container with 2 tablespoons granulated sugar and 1 teaspoon lemon juice until smooth.
 * 12) To serve, divide sauce among 6 plates; top each with Napoleon.
 * 13) Note: All components of this dessert can be prepared several hours in advance.
 * 14) Cover and refrigerate pudding mixture, strawberries and sauce. Assemble just before serving.