Raspberry Napoleon

Preheat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Set aside.

Place 1 sheet of phyllo on waxed paper. Cover remaining sheets with damp kitchen towel to prevent dough from drying out. Set aside. Spray phyllo with butter-flavored cooking spray. Cut phyllo into thirds lengthwise. Carefully fold 1 third in half; spray with cooking spray. Fold in half again; spray. Fold in half again forming rectangle; spray top with cooking spray. Place on prepared cookie sheet. Repeat folding and spraying with remaining 2 thirds.

Repeat step 2 with remaining phyllo dough.

Bake 7 to 9 minutes or until phyllo is golden brown. Cool on wire rack. Prepare Napoleon Filling.

Spread 2 tablespoons Napoleon Filling on each of 4 phyllo rectangles. Place, filling side up, on dessert plates. Top each with 1/4 cup raspberries.

Spread 2 tablespoons Napoleon Filling on each of 4 more phyllo rectangles. Place, filling side down, on top of raspberry layer. Spread top of each stack with 2 tablespoons Napoleon Filling. Top each with 1/4 cup raspberries, reserving 4 raspberries for garnish.

Spread each of remaining 4 rectangles with 2 tablespoons Napoleon Filling. Place, filling side down, on raspberry layer. Top each stack with 1 tablespoon Napoleon Filling and 1 raspberry.