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Creamy Napoleons

Source of Recipe

by Shanny, from SBD


List of Ingredients

Wonton wrappers
Vegetable oil for frying
Cool Whip or sugar-free instant pudding made with skim milk
Splenda from the box (not packets)
cinnamon
Assorted berries


Recipe

Heat oil in shallow frypan to medium high heat. Drop in wonton wrappers and fry till golden and puffy. Drain and dry on paper towels.

Use 3 wonton wrappers per serving.

Mix the cinnamon with the Splenda and sift over the wrappers after quickly draining them on the towels. Place wrapper on plate. Add a dollop of Cool Whip and a few berries. Add a bit more Cool Whip so the next wonton wrapper will stick. Layer 3 wrappers, ending with a bit more Cool Whip and berries; sift remaining cinnamon/Splenda mixture over the top. Naturally, it's best to assemble these just before serving, but the wonton wrappers can be fried ahead.

(Shanny note: We liked these a lot better made with pudding, and instead of using fruit, I drizzled a little melted chocolate over the top. If I'm not mistaken, it's still SBD legal; since we're allowed in Phase 2, to dip strawberries in melted chocolate thinned with cream, that's the chocolate I used for the Napoleons.)