This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!Ingredients1 (3.5 ounce) package instant vanilla pudding and pie filling1 cup cold 2% milk1 ½ cups non-dairy whipped topping, thawed½ (17.25 ounce) package frozen puff pastry, thawed1 pint fresh strawberries, thinly sliced¼ cup confectioners' sugarDirectionsInstructions ChecklistStep 1Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.Step 2Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.Step 3Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.Step 4Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.