Upside Down Butterscotch Pastry

1 package puff pastry sheets

1/4 cup chopped pecans, chopped

First Filling:

One 8-ounce package cream cheese

1 teaspoon vanilla flavoring

2 tablespoons sugar

3 tablespoons milk

Second Filling:

One 3.4-ounce package butterscotch Instant Jell-O

2 cups milk

Third Filling:

One 8-ounce carton whipping cream

2 tablespoons sugar

1/2 teaspoon maple flavoring

Icing:

1/4 cup confectioners sugar

1 tablespoon butter

1/8 tablespoon vanilla

1 teaspoon milk

Defrost puff pastry 30 minutes. Open package. Unfold and roll onto lightly floured, surface to reshape and flatten into a square. Bake on ungreased baking sheet for 15 minutes. Cool. Split each pastry puff square in half lengthwise. Set the four layers aside.

First Filling:
Mix ingredients. Set aside.

Second Filling:
Mix ingredients. Set aside.

Third Filling:
Mix ingredients. Set aside.

Icing:
Mix ingredients. Set aside.

Put the bottom half of split pastry on serving dish. Top with one third of the first filling. Over this, spread one-third of the second filling. Top with one-third of the third filling. Repeat, alternating pastry and one-third, of filling until all that is left is bottom of last pastry. Cover top filling with the upside-down bottom layer, so that top will be flat. Coat with icing. Sprinkle diagonal rows of chopped pecans, Chill.

Serves 11

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Cajun Country -- New Iberia, Louisiana