1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
4 teaspoons sugar
1 cup milk
1 (3 1/2 ounce) package instant vanilla pudding
1 cup whipped topping or 1 cup whipped cream
1 12 cups sliced strawberries
Heat oven to 375. Unroll dough and separate into 4 rectangles. Press perforations to seal. Cut each rectangle into quarters and place on ungreased cookie sheet. Press each rectangle to form 3x2 inch rectangles. Sprinkle each one with sugar. Bake for 8 to 10 minutes or until golden brown. Remove from cookie sheet and place on wire rack to cool for at least 15 minutes. Meanwhile, in medium bowl, whisk together the milk and pudding mix until mixture begins to thicken. Fold in whipped topping. Just before serving, place dough rectangle on each plate. Reserve 1/2 cup of the pudding mixture for topping. Divide remaining mixture onto rectangles and spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles and garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice.