"Hershey Chocolate"........this is the world's largest Chocolate Kiss and Chocolate bar in Niagara Falls on the Canadian side. I try and not go into the store quite often, with all those chocolate 'things' for sale.
This is a Mille Feuille also known as the Napoleon........well a fast and modern twist to the real recipe. Which originated in France originally with 3 layers of puff pastry and alternating 2 layers of pastry cream. The top was usually glazed with white fondant and brown chocolate strips combed to make a design.
This is my recipe, it's fast and easy and very delish. I've been making this for many many years. I got this recipe off Bea my brother's Mother-in-Law, who at that time was a teacher. Monthly the teacher's would get together and have these tea parties and someone had made this recipe. Then when she made it once I was hooked and have been making it since.Graham wafers [whole cracker]
2 boxes instant vanilla pudding [use 1 2/3 cups milk for each box]
1 container Cool Whip
Confectioner's sugar [enough to make an icing for the top layer]
1 or 2 Baker's chcolate square, melted. I used a Hershey's chocolate bar.
-Grease lightly a 9 x 13 dish.
-Layer the bottom of the pan with whole Graham wafers.
-Make the pudding according to the instructions but use 1 2/3 cups of cold milk for each one.
-To the ready pudding mix till well combined 1/2 of the Cool Whip and spread over the Graham wafers.
-Take remaining Cool Whip and spread over the pudding mix.
-Cover with another layer of Graham wafers.
-Mix enough Confectioner's sugar and water to make n icing and cover the whole pan.
-Melt chocolate and drizle in a zig zag design and use a toothpick to make a design.
------Notes**** I have used real whipped cream instead of Cool Whip. Sometimes I use FF Cool Whip and pudding to take the calorie count down. But both ways no one complains.
As you can see the crowd has already taken a few bites.
Thanks for stopping by..........
