1 (16 ounce) package frozen puff pastry sheets
1 (12 ounce) package frozen puff pastry sheets
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1/2 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen chopped peaches
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen blueberries
1/2 cup frozen mint leaves
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine puff pastry sheets, cream of mushroom soup, milk, and sugar. Mix well, then pour into a 9x13 inch baking dish.
Bake in preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes, until golden.
Meanwhile, in a large bowl, combine whipped topping, milk, and remaining 1/2 cup sugar. Fold in whipped topping. Spread over cream of mushroom soup. Sprinkle top with mint leaves, and sprinkle with berries.
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