From Paulette Vickery's Recipe Collection

JELLO: STARS AND STRIPES

desserts, fruits

1 each sheet puff pastry dough
1 each egg, beaten
1 1/2 cup cold milk
1 pkg french vanilla pudding small
1 single blue berries
1 single raspberries
1 single cool whip

Thaw puff pastry as directed on package. Unfold pastry to a 9-10 inch rectangle. Cut 4 1/2 inch strips from 1 9 inch side of rectangle. Remaining rectangle will measure, 9-8 inches. Cut 1 inch off each of 2 strips, to make 2, 8 inch strips. Discard 1 inch pieces. You should have 2, 8 inch strips, and 2, 9 inch strips. Place pastry on baking sheet. Brush with beaten egg, then place strips on top of each side of rectangle to form a rim. Lightly press strips to bass, and brush strips with beaten egg. Pierce bottom of pastry in several places with a fork. Chill, 20 minutes. Meanwhile, preheat oven to 425 degrees. Bake pastry 12-15 minutes, or until golden. If center of pastry rises, gently press down with a fork. Cool on rack. Pour milk into a small bowl and add pudding mix. Beat with a wire whisk until well blended, 1-2 minutes. Spoon pudding into pastry shell, and chill until set, about 1 hour. Arrange fruit on top of pudding in alternating stripes of blue berries, and raspberries. Pipe stars of cool whip around borders as a finishing touch.

Yield: 10 servings




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