Nectarine Napoleons

Ingredients

 * 4 sheets phyllo dough
 * butter flavor no stick cooking spray
 * 4 tsp sugar
 * 1 pckg (3.4 ounces) vanilla flavor fat free instant pudding and pie filling
 * 1 1/2 cups nonfat milk
 * 1 cup lite whipped topping
 * 3 fresh california nectarines
 * 1/2 cup fresh or frozen blueberries
 * powdered sugar, for garnish

Directions
Heat oven to 400 degrees F. Lay 1 phyllo sheet on flat work surface. Spray evenly with cooking spray; sprinkle with 1 teaspoon of the sugar. Lay a second phyllo sheet directly over the first; spray and sprinkle with sugar. Repeat with remaining sheets of phyllo to create a stack of 4 layers. Using sharp knife or scissors, cut into 15 rectangles that are each about 2 1/2 x 6 inches. Place rectangles on large baking sheet that has been sprayed with cooking spray. Bake 3 to 4 minutes, until golden brown and crisp. Remove to racks to cool. Prepare pudding mix according to package instructions, using 1 1/2 cups milk. Fold in whipped topping; chill. Cut 2 of the nectarines into half-inch pieces (you should have 2 cups). Stir cut nectarines and 1/4 cup of the blueberries into pudding mixture. Just before serving, assemble napoleons: Place 5 of the phyllo rectangles on individual serving plates. Top with half of the filling mixture, dividing equally. Top each with another phyllo rectangle and remaining filling, divided equally. Top with remaining 5 rectangles; dust tops with powdered sugar. Garnish with remaining nectarine, sliced, and remaining 1/4 cup blueberries. NOTE: Phyllo can be baked ahead and stored in covered container. Filling mixture can be prepared ahead and refrigerated up to 24 hours before serving. Recipe and photo reprinted with permission from California Tree Fruit Agreement