Strawberry Heart Pillows

Ingredients

• 1 frozen puff pastry sheet, thawed (1/2 of 397g package)
• 1/3 cup pure strawberry jam
• 1 1/3 cups thawed Cool Whip Topping, divided
• 4 large strawberries, each cut into 4 slices
• 1 square baker's semi-sweet baking chocolate, melted

Directions

1. 1

   Preheat oven to 400°F Roll out pastry on lightly floured surface to 10-inch square. Cut into 16 heart shapes with 2-inch cookie cutter. Place on ungreased baking sheet.

2. 2

   Bake 10 minutes. Remove to wire rack; cool completely.

3. 3

   Cut each heart horizontally in half. Spread 1 teaspoons jam onto bottom half of each heart; top with 1 tablespoons of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.

4. 4

   MAKE AHEAD: Cooled baked pastry hearts can be stored in tightly covered container at room temperature up to 3 days. Use to assemble desserts as directed.

5. 5

   HOW TO MELT AND DRIZZLE CHOCOLATE: Place 1 square chocolate in microwaveable bowl. Microwave on MEDIUM 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over desert as desired.