3 sheets phyllo dough, thawed according to package direction
1 teaspoon granulated sugar
1-1/2 cups skim milk
1/4 cup Cool Whip Free
1 (4-serving size) vanilla instant pudding mix
2 cups fresh strawberries, washed capped and sliced.

1. To prepare phyllo dough, line baking sheet with parchment paper or spray lightly with non-stick cooking spray. Place 1 sheet of phyllo on top of parchment; spray with non-stick cooking spray. Sprinkle with half the sugar. Place second layer of phyllo on top, lightly coat with cooking spray again; sprinkle with remaining sugar. Top with final sheet of phyllo. spray top with non-stick cooking spray.
   
2. Carefully cut into 12 equal rectangles. Bake in a preheated 350 degree oven for 7 to 9 minutes or until golden. remove pan to wire rack and cool.
   
3. Meanwhile combine instant pudding mix with milk; and mix according to package directions. Fold in cool whip. Chill 1 hour or until firm.
4. To assemble: Place one 3-layered rectangle on dessert plate. Top with 1-1/2 tablespoons pudding. Top with a few strawberries; Repeat layering with another phyllo rectangle, pudding and strawberries. Top with third rectangle of phyllo. Repeat process to make a total of 4 Napoleons.

Phyllo Tip : If you have never worked with this thin sheets of pastry, you will need to remember a couple of things. First, take out only what you need, and immediately rewrap the remainder, put it back into an airtight package. Freeze it if you do not plan to use it within a few days. Secondly, keep a clean dry towel over the phyllo until it is sprayed with the vegetable spray. air will dry it out very quickly and make it brittle. if it breaks or cracks, simply pat it in place and continue working. The finished product will still be scrumptious.