Since Spring seems to be officially here I thought I would share a great Spring/ Summer recipe. My friend Christy made it at the last Dip Club. It was terrific. I can not even tell you how many of them I ate, but it was too many.
It is a Pampered Chef Recipe.
Cool Lime Napoleons
1 Package (8 oz) refrigerated crescent rolls
3 kiwi, peeled and sliced
1 can (11 oz) mandarin orange segments, drained and patted dry
2 large limes
1 container (8oz) cool whip
1/2 cup powdered sugar
1/4 cup sliced almonds, finely chopped
***You can make 12 or 24 servings of this recipe. The following directions are for 24 servings but if you want to do 12, only follow the steps on 12 pastry squares and then put the other 12 squares on top of them and repeat the steps.
Preheat oven to 375 degrees. Lightly sprinkle Stoneware Bar pan with flour. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle dough with flour. Using a roller, roll dough evenly to cover bottom of pan. Bake 12 to 15 minutes or until lightly brown. Remove from oven; cool 10 minutes. Remove from pan to a cooling rack; cool completely.
Transfer pastry to a cutting board and using a pizza cutter, cut pastry crosswise into six rows and lengthwise into four rows to make 24 2 1/2 inch squares. Slice kiwi; place kiwi slice and one orange segment onto each pastry square.
Zest one lime to measure 1 teaspoon zest. Finely snip zest using kitchen shears. In a bowl, juice limes to measure 2 tablespoons juice. Combine whipped topping, powdered sugar, lime zest and juice; mix until smooth and slightly thickened. Fill Easy Accent Decorator with mixture and pipe a 1 1/2in rosette onto center of each pastry square.
Finely chop almonds using Food chopper; sprinkle over rosettes. Lightly sprinkle with powdered sugar.
These are so good, they are really worth trying. Thanks Christy!!!!!!!!!!