This is a cheat’s version of the more traditional Vanilla Slice.
My hubby calls these ‘Snot Blocks’ – not exactly appetising… but I’ve received a few versions from you lovely people – this is the easiest!
Cheat’s Vanilla Slice
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
1 Vanilla Instant Pudding Mix
5 cups Icing sugar
700 millilitre Milk (cold)
2 Puff pastry (sheet)
Directions
- Preheat oven to 220 degrees.
- Line two baking trays with baking paper.
- Place one sheet of pastry on each baking tray, prick with a fork. Bake puff pastry sheets for 20 minutes or until golden and puffed.
- Cover the pastry with a tea towel and press out the puff very gently and set aside to cool.
- Custard Filling
- Place the vanilla mix and the 700ml of cold milk in a metal bowl and beat with electric mixers for one minute (as per directions on the pack).
- Line a square high-sided tin with baking paper so it overhangs (so it’s easy to get the slice out).
- Place the pastry on the bottom so it fits firmly (you may have to gently trim).
- Pour over the vanilla mix – and refrigerate until set. When set – place the second sheet of pastry on top.
- Mix together the icing sugar and a little milk to make a icing and ice the top. Again refrigerate until set.
- Cut and serve.
Notes
- Vanilla Slice should be kept in the fridge in an air tight container (or covered in plastic wrap) for up to two days. It is not suitable for freezing.
Have your say!