PEANUT BUTTER CUP NAPOLEONS

Peanut Butter Cup Napoleons image

Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It's a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry, thawed
2 cups peanut butter ice cream with peanut butter cup pieces, softened
3/4 cup butterscotch-caramel ice cream topping
3 tablespoons creamy peanut butter
1/4 cup chopped chocolate-covered peanuts

Steps:

Preheat oven to 400°. Unfold puff pastry. Cut into eight , 4-1/2x2-1/4-in. rectangles. Place on a greased baking sheet. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., Scoop 1/2 cup ice cream onto each of 4 pastries. Top with remaining pastries. Freeze until serving., Combine ice cream topping and peanut butter in a small microwave-safe bowl. Cover and cook on high 30-45 seconds or until warmed. Drizzle over napoleons and sprinkle with peanuts.

Nutrition Facts : Calories 994 calories, Fat 54g fat (21g saturated fat), Cholesterol 78mg cholesterol, Sodium 507mg sodium, Carbohydrate 112g carbohydrate (56g sugars, Fiber 8g fiber), Protein 18g protein.