For the Love of Neapolitan

Kids can help stack the layers!


  1. Preheat oven to 375°.           
  2. Unroll the crescent rolls and cut them along the perforations. Bake on a large baking sheet for 8-10 minutes, or until golden brown. Let cool.           
  3. In a medium bowl over medium heat, combine the raspberries and sugar, stirring until the sugar has dissolved and the raspberries disintegrate, approximately 10 minutes. Let cool completely on the countertop.           
  4. In a medium bowl, combine the pudding mix and milk, whisking for 2 minutes; refrigerate 10 minutes.           
  5. Combine the cooled raspberry sauce and pudding; fold in whipped topping. Chill for 1 hour.           
  6. Layer the pudding mixture, strawberries and crescent roll triangle, repeat the layers. Garnish with remaining whipped topping, if desired.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen