Instructions: Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes; fold in whipped topping to blend thoroughly. Cover and refrigerate.

Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

Serve with Strawberry Sauce (recipe follows), if desired.

Makes 6 servings.

To make Strawberry Sauce: Stem and halve 1 pint basket strawberries and puree in blender container with 2 tablespoons granulated sugar and 1 teaspoon lemon juice until smooth. To serve, divide sauce among 6 plates; top each with a Napoleon.

Note: All components of this dessert can be prepared several hours in advance. Cover and refrigerate pudding mixture, strawberries and sauce. Assemble just before serving.

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