One time on Usenet, "Ophelia" > said:
> "Wayne Boatwright" > wrote in message
> ...
> > On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
> > rec.food.cooking:

<snip>

> >> The
> >> restaurant has the most wonderful dessert I've ever had, called
> >> Millefeuille.

<snip>

> >> I remember some things that were in this dessert: it had two layers
> >> of graham crackers (one bottom layer and one on the top), two layers
> >> of a cream or pudding (yellow and white), a top and on top of the
> >> graham crackers on the top there was white icing drizzled with
> >> chocolate. It looks a lot like a Napoleon but this dessert
> >> definitely tasted a lot different and it was much better. I've
> >> tried to wing it, not follow a specific recipe and make it from
> >> memory, but I always fail miserably.

> > This seems to be almost exactly what you are looking for.
> >
> > "MILLE FEUILLE"
> > 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> > 1 box graham crackers
> > 1 pt. heavy whipping cream
> > 6-8 oz. chocolate chips
> >
> > Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
> > box directions. Slowly pour pudding over crackers. Cover pudding with
> > graham cracker layer. Beat whipping cream, then cover over graham cracker.
> > Melt chocolate chips, then sprinkle melted chocolate over whipped cream.
> > Chill 1-2 hours before serving.
>
> MILLE FEUILLE means a thousand leaves and was made with very flaky
> pastry (like filo) I have never seen your recipe Wayne

That explains why this thread keeps making me think of milfoil:

http://www.boatwashington.org/milfoil.htm

Although Wayne's recipe sure sounds good... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~