Lemon Cream Napoleons

1. 1

   In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream.

2. 2

   Process until smooth.

3. 3

   Add lemon zest and process for 1 minute.

4. 4

   Mix until pudding consistency.

5. 5

   Preheat oven to 350 degrees F.

6. 6

   Line baking sheet with kitchen parchment.

7. 7

   In a small bowl, combine honey and warm water.

8. 8

   Stir until honey dissolves.

9. 9

   Using a pastry brush, lightly brush wrappers on both sides with honey water.

10. 10

    Place on parchment-lined baking sheet.

11. 11

    Bake for approximately 8 minutes, or until golden brown.

12. 12

    Remove from oven, let cool.

13. 13

    To serve, place one wrapper on a plate and spoon a dollop of pudding mixture.

14. 14

    Repeat with another layer.

15. 15

    Mix 1 teaspoon of vanilla extract to the whipped topping.

16. 16

    Top third wrapper with a dollop of whipped topping.

17. 17

    Garnish with a sprinkle of lemon zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.