package (4-serving size) vanilla or French vanilla instant pudding and pie filling
1
tablespoon amaretto liqueur oor 1/4 teaspoon almond extract
6
sheets frozen phyllo dough, thawed
Nonstick cooking spray
2
cups fresh raspberries
2
teaspoons powdered sugar
1. Place milk in medium bowl. Add pudding mix; whisk 2 minutes. Stir in amaretto; cover and refrigerate.
2. Preheat oven to 350°F. Working quickly, place 1 sheet phyllo dough on large work surface; coat lightly with nonstick cooking spray. Top with two more sheets phyllo dough, spraying each with nonstick cooking spray. Cut stacked dough crosswise into 6 strips. Cut each strip in half to form 12 rectangles. Transfer rectangles to ungreased baking sheet. Repeat process with remaining 3 sheets phyllo dough; place on second baking sheet. Bake 6 to 8 minutes or until golden brown and crisp. Remove to wire racks to cool completely.
3. To assemble, spread half of pudding over 8 rectangles; top with half of raspberries. Repeat layers with 8 phyllo rectangles, remaining pudding and raspberries; top with remaining 8 phyllo rectangles. Sprinkle with powdered sugar before serving.
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