Raspberry Napoleons dessert is named after my favourite movie hero, Napoleon Dynamite. Oh wait. are an incredibly easy and trex delicious summertime dessert. 

Ingredients

1 ¼ cups low-fat (1%) milk

package (3.4 ounces)

vanilla or French

vanilla instant

pudding and pie

filling

1 tablespoon amaretto

liqueur or ¼

teaspoon almond

extract

6 sheets (about

13½x8½ inches)

frozen phyllo dough, thawed

Nonstick cooking spray

2 cups fresh raspberries

2 teaspoons powdered

sugar

Mint sprigs (optional)

Method 

1. Place milk in medium bowl. Add pudding mix; whisk 2 minutes. Stir in amaretto; cover and refrigerate.

2. Heat oven to 350°F. Working quickly, lay 1 sheet phyllo dough on a large work surface, longer edge toward you; coat evenly and lightly with cooking spray. Lay another sheet on top of the first; coat with sprays 

3. Repeat with another sheet, coating lightly with spray. Cut stacked dough crosswise into 6 strips. Cut each strip ¡n half forming 12 rectangles. Transfer rectangles to an ungreased cookie sheet. Repeat process with remaining 3 sheets of phyNo dough; place onto a second cookie sheet. 

4. Bake 6 to 8 minutes or until golden brown and crisp. Remove from oven, transfer to wire cooling rack. Cool corn pletely.

5. To assemble, spread half of the pudding over 8 of the rectangles; top with half of the raspberries. Repeat layering with 8 more phyllo rectangles, remaining pudding and raspberries; top with remaining 8 phylto rectangles. 

6. Place powdered sugar in a strainer; shake over tops of napoleons. Transfer to serving plates; garnish with mint sprigs, if desired, Makes 8 servings