Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the puff pastry squares on a lined baking sheet.

Prick each square lightly with a toothpick so it doesn’t puff too much.

Sprinkle sugar over the squares and bake for 18 minutes, or until crisp and lightly golden.

Whip the whipped topping until stiff peaks form.

Gently fold in the cream cheese, instant vanilla pudding, and confectioners’ sugar until smooth and combined.

Transfer the cream into a pastry bag fitted with a star tip.

Blend the frozen strawberries with sugar until smooth.

Place about two tablespoons of strawberry sauce in the center of each plate, tilting slightly so it drips to one side.

Pipe the Napoleon cream over the sauce.

Arrange three puff pastry squares on top, then sprinkle with crushed vanilla cookies. Serve immediately.