Cool Lime Napoleons

1 8 oz. pkg. refrigerate crescent rolls
3 kiwi, peeled and sliced
1 11 oz. can mandarin orange segments, drain, pat dry
2 large limes
1 8 oz. frozen whipped topping, thawed
1/2 cup powdered sugar
1/4 cup sliced almonds, finely chopped
powdered sugar

Preheat oven to 375. Lightly spray cookie sheet. Unroll crescent dough across pan; pinch seams to seal. Lightly sprinkle dough with flour, roll dough evenly to cover bottom of pan. Prick dough with a fork. Bake 12-15 minutes or until light golden brown. Cool completely. Using pizza cutter, cut pastry crosswise into six rows and lengthwise into for rows to make twenty-four 2 1/2" squares. Place one sliced kiwi and one orange segment onto each pastry square. Zest 1 lime to measure 1 tsp. (then, finely snip zest) Juice lime to measure 2 T. In bowl, combine whipped topping, powdered sugar, juice, and zest; mix until smooth and slightly thickened. Place one spoonful of mixture on each square, sprinkle with almonds, & powdered sugar; serve immediately.


The original recipe says to place one square on top of another (to make it a double decker), but I left this step out because it makes it harder to eat & will give you 24 squares instead of 12.

recipe from Pampered Chef/Season's Best 2003