Napoleon cake

Phyllo dough. 2 boxes thawed.
Cut rolls into 1/2 inch linguine shapes, separate and fluff.
Add to buttered pan. Spread out into 4 cookie sheets.
Drizzle with butter (I used 1 cup melted butter)
Sprinkle with cinnamon sugar- to taste
Sprinkle with sliced almonds- again, the amount is up to you.

Bake at 400 until golden brown- I turned my sheets after 4 minutes to make sure the baking was even… then I just watched them closely.

Cream Filling:
1 1/2 cups milk
Vanilla instant pudding (small box)
Set aside

In another bowl, 
1 quart heavy cream
Cup powdered sugar
Teaspoon vanilla
Teaspoon almond

Whip until stiff peaks form.
Fold in the pudding
Beat until combined.
Add extracts, and fold in.

Assemble. 
Bottom layer of Phyllo, I started with 2 layers.
Top with cream mixture.
Another layer of phyllo dough.
More cream, more phyllo dough.
You will create 3 layers of phyllo dough and 2 layers of cream in total.
Top with powdered sugar

Serve right away or refrigerate before serving.