Fuille

INGREDIENTS

INSTRUCTIONS

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Comments: NOTE: This recipe was originally made with phyllo pastry or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
almonds--lightly toast in oven.
1. Prepare nutrawhip--whip (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 spoon--do
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
3/4 of large box of crackers 3-4 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 used--creamed mixture must be on
top.
7. Sprinkle with pecans, almonds, cookie crumbs, fresh fruits or
whatever--use your imagination. This is a very easy dessert to make, but
very impressive for a special occasion. Very different--it will keep them
guessing about the contents. ENJOY!!!!
Posted to MM-Recipes Digest V4 #077 by Sherilyn Palmer <dojspalm@web.net>
on Mar 16, 1997

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