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Begin by rolling out the puff pastry and cutting it into three equal pieces using a pizza cutter.
Sprinkle granulated sugar over the puff pastry pieces.
Bake the puff pastry in a preheated oven at 350°F until they turn golden brown.
In a mixing bowl, whip approximately a quart of heavy whipping cream until stiff peaks form.
Gently fold in a whole can of lemon creme pie filling into the whipped cream using a whisk.
Once the puff pastry is baked, cut a small hole in each piece to help keep them flat.
Fill a pastry bag with the lemon cream mixture and pipe it onto the layers of puff pastry.
Layer the cream between the puff pastry pieces, pressing down slightly to adhere them together.
Top the final layer with an assortment of strawberries, blackberries, raspberries, and blueberries.
Finish by dusting the top with powdered sugar and garnishing with fresh mint leaves.