Nectarine Napoleons

Description
Recipe reprinted with permission from California Tree Fruit Agreement

Ingredients

 * 4 sheets phyllo dough
 * butter-flavor no-stick cooking spray
 * 4 tsp sugar
 * 1 pkg (3.4 ounces) vanilla-flavor fat free instant pudding and pie filling
 * 1½ cups non-fat milk
 * 1 cup lite whipped topping
 * 3 fresh California nectarines
 * ½ cup fresh or frozen blueberries
 * powdered sugar, for garnish

Directions

 * 1) Heat oven to 400°F.
 * 2) Lay 1 phyllo sheet on flat work surface.
 * 3) Spray evenly with cooking spray; sprinkle with 1 teaspoon of the sugar.
 * 4) Lay a second phyllo sheet directly over the first; spray and sprinkle with sugar.
 * 5) Repeat with remaining sheets of phyllo to create a stack of 4 layers.
 * 6) Using sharp knife or scissors, cut into 15 rectangles that are each about 2½ x 6 inches.
 * 7) Place rectangles on large baking sheet that has been sprayed with cooking spray.
 * 8) Bake 3 to 4 minutes, until golden brown and crisp.
 * 9) Remove to racks to cool.
 * 10) Prepare pudding mix according to package instructions, using 1½ cups milk.
 * 11) Fold in whipped topping; chill.
 * 12) Cut 2 of the nectarines into half-inch pieces (you should have 2 cups).
 * 13) Stir cut nectarines and ¼ cup of the blueberries into pudding mixture.
 * 14) Just before serving, assemble napoleons: place 5 of the phyllo rectangles on individual serving plates.
 * 15) Top with half of the filling mixture, dividing equally.
 * 16) Top each with another phyllo rectangle and remaining filling, divided equally.
 * 17) Top with remaining 5 rectangles; dust tops with powdered sugar.
 * 18) Garnish with remaining nectarine, sliced, and remaining ¼ cup blueberries.
 * 19) Note: phyllo can be baked ahead and stored in covered container.
 * 20) Filling mixture can be prepared ahead and refrigerated up to 24 hours before serving.