Caramel Raspberry Banana Napoleon

Heat oven to 375°F. Unroll dough and separate into 4 rectangles. Pinch perforations to seal. Use rolling pin to smooth out pinched perforation (optional)

Cut each rectangle into four pieces, forming 3x2-inch rectangles .

Place on ungreased or parchment lined cookie sheet.

Sprinkle each with brown sugar.

Bake 8 to 10 minutes or until golden brown. Cool completely, about 15 minutes. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken and refrigerated for 30 minutes until nice and set.Fold in whipped topping. (for advanced preparation you can stop here, cover pudding and refrigerate for several hours until ready to serve)To serve, build each napoleon by starting with one of the crispy crescent squares. Dollop on the vanilla pudding mixture. Top with sliced fruit.

Add a second crescent crisp and more of the pudding and fruit. Top with a third crisp, a spoonful of pudding, one raspberry and banana slice and drizzle with caramel topping.