Recipe - Fuille

1 Box (Large) unsalted
crackers
1 teaspoon Vanilla
1 pack (Large) Nutriwhip (500ml)
(lite)
1 pack (Large) Instant Pudding
(Lemon, Vanilla Chocolate,
Strawberry, etc.)
16 ounce Milk for Pudding (2% is
fine)
Almond slivers or other
types of topping*

Cookbook: NATIONAL ART CENTRE

Comments: NOTE: This recipe was originally made with phyllo pastry or
regular pastry between the layers of cream. However, the crackers are much
less work and saves tremendously on the calories (and taste just as good).
SOURCE: NATIONAL ART CENTRE (OTTAWA)

*For example, with chocolate pudding, I used chocolate oreo crumbs. With
vanilla pudding, I crushed pecans lightly over top of squares. If using
almondslightly toast in oven.

1. Prepare nutrawhipwhip (as per instructions on package);

2. Prepare pudding according to instructions on pkg.

3. Refrigerate both (separately) at least one hour.

4. Combine both mixtures and add vanilla. Mix gently with large spoondo
not beat.

1. Using 9 x 13 inch baking pan ladle small amount of creamed mixture
across bottom of dish.

2. Take crackers and place them so that all sides touch and the dish is
completely covered. Crackers should be face side up. Probably, you will use
Three fourths of large box of crackers 34 tubes.

3. With a spatula, layer creamed mixture thickly across all crackers.

4. Place another layer of crackers.

5. And, then, another of creamed mixture.

6. Continue until all creamed mixture is usedcreamed mixture must be on
top.

7. Sprinkle with pecans, almonds, cookie crumbs, fresh fruits or
whateveruse your imagination. This is a very easy dessert to make, but
very impressive for a special occasion. Very differentit will keep them
guessing about the contents. ENJOY!!!!
Posted to MMRecipes Digest V4 #077 by Sherilyn Palmer dojspalm@web.net
on Mar 16, 1997