Almost French Pastry (Cracker Dessert) - cooking recipe

Ingredients

2 (3 1/2 ounce) packages instant vanilla pudding
4 cups milk
unsalted saltine crackers
4 cups Cool Whip Topping, thawed
Fresh Fruit mix
2 cups fresh fruit (sliced)
1 cup water
1/2 cup sugar, mixed with
2 tablespoons cornstarch

Preparation

Line an ungreased 9x13 pan with the unsalted soda crackers.
Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it).
Spread 1/3 of the pudding on top of the crackers.
Then top with 1/3 Cool Whip topping.
Top with a layer of the crackers, then repeat the layering of pudding, and cool whip.
Repeat the layering once more. (You should have 3 layers of each).
Refrigerate at least 24 hours before serving.
Serve with pie filling spooned over each slice or use the fresh-fruit mix:
Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan.
Heat til thickened.
Cool completely, and serve with your Almost French Pastry.