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Stars And Stripes Recipe
|Frozen puff pastry sheet||1|
|Egg||1 , beaten|
|Half and half/Milk||1 1⁄2 Cup (24 tbs) (Cold)|
|Instant pudding and pie filling/French vanilla / vanilla flavor||1 Ounce (One 4 Serving Size Jello Packet)|
|Whipped topping||1 Cup (16 tbs), thawed (Cool Whip)|
Serving size: Complete recipe
Calories 1853 Calories from Fat 1114
% Daily Value*
Total Fat 123 g189.1%
Saturated Fat 55.9 g279.5%
Trans Fat 0 g
Cholesterol 345.8 mg
Sodium 1516.4 mg63.2%
Total Carbohydrates 145 g48.2%
Dietary Fiber 7.3 g29.2%
Sugars 43.1 g
Protein 35 g70.4%
Vitamin A 30.8% Vitamin C 14.4%
Calcium 41.2% Iron 7.3%
*Based on a 2000 Calorie diet
Unfold pastry to 10 X 9 inch rectangle.
Cut 4 (1/2-inch) strips from 1 (9-inch) side of rectangle as shown in Diagram 1.
Cut 1 inch off each of 2 strips to make 2 (8-inch) strips (Diagram 2), discard 1-inch pieces.
PLACE pastry on baking sheet.
Brush with egg.
Place strips on top of each side of rectangle to form rim; lightly press strips to base.
Brush strips with egg.
Pierce bottom of pastry in several places with fork.
Chill 20 minutes.
Meanwhile, preheat oven to 425° Bake pastry for 12 to 15 minutes or until golden.
Cool on rack.
POUR half and half into small bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Spoon pudding into pastry shell.
Chill until set, about 1 hour.
ARRANGE fruit on top of pudding in alternating stripes of blueberries and raspberries.
Pipe "stars" of whipped topping around borders.