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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is so old, it is on crumbly yellow newspaper. I know it by heart but decided to post it for later. Tastes almost like a Napolean, but you don't have to prepare the puff pastry Ingredients:
16 low-sodium club crackers |
1/2 cup confectioners' sugar |
water |
1 tablespoon cocoa |
1 (6 ounce) package cook and serve vanilla pudding mix, prepared with |
1 1/2 cups milk (instead of 2 cups) |
Directions:
1. Fill a 13 x 9 pan with 1/2 inch water.
2. layer 4 crackers in a single layer in water Allow to soak briefly.
3. (Have extra cracker on hand. The cracker must be wet but not fall apart).
4. Lift the wet crackers onto a greased cookie sheet.
5. Leave about 1 inch between them.
6. (they swell).
7. Bake in preheated oven set 500 degrees for 5 minutes.
8. Using a gentle push-scrape motion place a spatula under a cracke.
9. If it is still soft leave in oven set 450 degrees for 5 more minutes.
10. Watch carefully so they don't become too dark or too brittle.
11. When cracker are dray and golden and can be lifted in one piece, they are done.
12. Lift carefully onto cooling racks.
13. When cool place 4 crackers on serving plate.
14. Spread generously with pdding.
15. Cover with crackers and pudding ending with a cracker.
16. Frosting: Mix 1/4 cup confectioners sugar with water until thick glaze consistency.
17. Spread over crackers and allow to harden.
18. Mix 1/4 cup confectioners sugar, cocoa and water until thick glaze consistency.
19. Drizzle over hardened vanilla frosting in zig zag pattern.
20. Chill and serve.
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