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Made with crispy butter-baked tortillas, these easy,elegant dessert napoleons are filled with decadent mascarpone cheese filling.

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  • 4 POM® Tortillas Original 10-in.
  • 2 tbsp (30 mL) butter, melted
  • 1 cup (250 mL) mascarpone cheese
  • 1/4 cup (60 mL) icing sugar (approx.)
  • 1 cup (250 mL) prepared vanilla pudding
  • 2 cups (500 mL) raspberries


Preheat oven to 375°F (190°C). Line large baking sheet with parchment paper.

Cut out 24 (2- x 3-inch/5 x 7.5 cm) rectangles from tortillas; brushwith melted butter. Arrange on prepared pan; bake for 8 to 10 minutes or until golden brown. Let cool completely.

Using electric beaters, beat mascarpone with icing sugar until smooth; fold in pudding until combined.

Adddollop of mascarpone mixture to8of the crispy tortilla rectangles; repeat layers once and cap with remainingtortillas. Dust with icing sugar. Garnish plate with raspberries. Serve immediately.