Napoleons

1 17oz pkg Pillsbury® frozen puff pastry sheets

CHOCOLATE FILLING:
1 envelope Knox® Unflavored Gelatin
2 Tbsp. cold water
1/4 cup boiling water
1 cup sugar
1/2 cup Hershey's® Cocoa
2 cups chilled Deans® whipping cream
2 tsp. vanilla extract

Thaw pastry sheet according to package directions. Gently unfold sheets on lightly floured surface, roll each sheet to a 15 x 12 rectangle; trim to
even edges. Place on large ungreased sheets; prick each sheet thoroughly
with fork. Bake at 350° for 18 to 20 minutes or until puffed and golden
brown. (If pastry puffs during baking remove from oven and prick with fork until pastry deflates; finish baking.) Cool completely on baking sheet.

In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

In large bowl stir together sugar and cocoa. Add whipping cream and vanilla; beating and scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture; beat until well blended. Refrigerate to of spreading consistency, if necessary.

Cut each pastry rectangle lengthwise into 3 equal pieces. Spread 1/4 of the Chocolate Filling on top of each of 4 pieces of pastry; stack to form 2 filled pastries. Top each with remaining piece of pastry. Prepare Vanilla Frosting and spread on top of each filled pastry.

Prepare Chocolate Glaze; drizzle over Frosting in decorative design.
Refrigerate at least 1 hour or until filling is set. Carefully cut each
pstry into 6 pieces. Cover and refrigerate leftovers.

12 servings

VANILLA FROSTING: In small bowl, combine 1½ cups powdered sugar, 1 tsp. Karo® corn syrup, 1/4 tsp. vanilla and 1 to 2 tbsp. hot water. Beat to of spreading consistency. Add additional water, 1/2 teaspoonful at a time if necessary.

CHOCOLATE GLAZE: In small saucepan, melt 1/4 cup margarine. Remove from heat; stir in 3/4 to 1 cup Hershey’s® cocoa until smooth. Cool slightly.