1 package puff pastry
1 large box instant vanilla pudding
1 jar raspberry preserves
White chocolate
Dark chocolate

Cut puff pastry dough into 2 1/2 x 4-inch rectangles. Follow package directions to brown. Let cool.

Prepare instant vanilla pudding. Let set.

Spread 1 teaspoon of jam on bottom of one puff pastry rectangle. Spread 1 to 2 tablespoons of vanilla pudding on top of another puff pastry rectangle. Place jam rectangle on vanilla rectangle (pudding to jam).

Melt white chocolate and spread over top of square. Melt dark chocolate and drizzle line over top.