Hot Fudge Napoleon
|Phyllo dough||3 (Napoleon Rectangles Piles, 4 Deep)|
|Sugar free vanilla low fat ice cream/Frozen yogurt||1⁄4 Cup (4 tbs)|
|Sugar free vanilla pudding||2 Teaspoon (Made With Skimmed Milk)|
|Frozen low fat nondairy whipped topping||2 Teaspoon, thawed|
|Napoleon fudge topping||5 Teaspoon|
|Fresh cherry/Maraschino cherry||1|
Bake sheets of phyllo according to the general instructions at the beginning of this chapter.
Cut the pile of four sprayed sheets into 16 rectangles.
Bake in a preheated 375°F (190°C) oven for 8 minutes.
Arrange one phyllo rectangle on a dessert plate.
Put the ice cream onto the rectangle and cover with another phyllo rectangle.
In a small bowl, combine the pudding and whipped topping with a fork.
Spread this onto the phyllo rectangle.
Lay the last rectangle on the top of the pile.
Top the napoleon with the hot Napoleon Fudge Topping and the cherry.