Mother's Day Recipes

Cool Lime Napoleons

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  • 1 (8 ounce) package refrigerated crescent rolls
  • 3 kiwi, peeled and sliced
  • 1 (11 ounce) can mandarin orange segments, drained and patted dry
  • 2 large limes
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 cup confectioners' sugar
  • 1/4 cup sliced almonds, finely chopped


  1. Heat oven to 375 degrees F.
  2. Unroll crescent roll dough across the length of the cookie pan; pinch seams to seal. Lightly sprinkle with flour and roll dough evenly with rolling pin to cover the bottom of the cookie pan. Prick dough then using a pizza cutter cut pastry crosswise in 6 rows and lengthwise into four rows to make 24 (2 1/2 inch) squares.
  3. Bake for 12 to 15 minutes or until light golden brown.
  4. Remove from oven, and place on cooling rack for 10 minutes.
  5. Place a slice of kiwi and 1 orange segment on each pastry square. Zest one lime to measure 1 teaspoon and then snip finely with kitchen shears. Juice the limes for 2 tablespoons of juice.
  6. Combine the whipped topping, lime zest, lime juice and confectioners' sugar together.
  7. Using a piping bag or decorator fill with whipped topping mixture and pipe a Rosette on each pastry, sprinkle with chopped almonds and confectioners' sugar.

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