Source: Philadelphia Cream Cheese cookbook

1 frozen ready-to-bake puff pastry sheet
1 (8 ounce) container Philadelphia Brand Soft Cream Cheese
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
1 cup whipping cream, whipped
1/2 cup confectioners' sugar
1 tablespoon milk
1 (1 ounce) square Baker's Semi-Sweet Chocolate, melted

Thaw puff pastry sheet according to manufacturer's package directions. Preheat oven to 400 degrees F.

On lightly floured surface, roll pastry to 15 x 12-inch rectangle. Cut lengthwise into thirds. Place pastry strips on large ungreased cookie sheet; prick pastry generously with fork. Bake 8 to 10 minutes or until light golden brown.

Stir together cream cheese, the 1/4 cup confectioners' sugar and extract in medium bowl until well blended. Fold in whipped cream. Spread two pastry strips with cream cheese mixture; stack. Top with remaining pastry strip.

Stir together the 1/2 cup confectioners' sugar and milk in small bowl until smooth. Spread over top pastry strip. Drizzle with melted chocolate. Chill. Cut into pieces.

Makes 10 servings.