Mil-fay is the Greek pronunciation of the dessert “mille-feuille”, meaning a thousand layers. One summer when my mom was in Greece (she went just about every summer) she had tasted the Greek version of this French dessert and she came back home so excited because she had created a copy cat for the Greek version. I have to say, I haven’t tried the Greek version in a Greek pastry shop, but she did a great job of creating something delicious and simple to make! It is one of our family’s favorite desserts!
Her quick version is made with boxed pudding, whipped topping, and graham crackers for the pastry layer. It’s just melt in your mouth good! You can also go a little more culinary on this and make your own vanilla pudding, whipped cream, and/or graham crackers…but if you are in a pinch and need to create something quickly, then the boxed ingredients work real good, and I personally think it is tastier. You still need to let it sit for at least 4 hours, overnight is best, so the graham crackers soften, which makes it easier to cut into, and gives it an overall creamier bite!
The below recipe makes an 8 by 8 pan worth of deliciousness, which is 6 large pieces or 9 normal pieces (normal meaning what a person SHOULD eat 🙂 ) . If you want to make a bigger pan just double or triple the ingredients.
You will need:
- 9 full sheets of graham crackers (about 1 sleeve), I use the honey flavor
- 2 boxes of vanilla or French vanilla pudding (3.4 oz each)
- 1 tub whipped topping
- powdered sugar (for garnish)
- crushed graham crackers (for garnish)
Steps:
- Layer one layer of graham crackers to the bottom of your dish. If you need to cut one to size just use a serrated steak knife and gently trim on one edge and/or the corners so the cracker sits nicely in the dish.
- Next layer about 1/2 of the pudding, then continue with another layer of graham crackers, the rest of the pudding (minus a couple tablespoons) and the final layer of graham crackers and then lightly coat with the two tablespoons of pudding. Using an offset spatula helps to even it all out nicely.
- Add the whipped topping, as mush as will fit and then top with some crushed graham crackers and then a dusting of powdered sugar, for garnish.
- Refrigerate at least 4 hours, overnight is best, then enjoy!
Kali Orexi!
Look at those pretty layers
Anna’s Mil-Fay.
Ingredients
- 9 full sheets of graham crackers about 1 sleeve, I use the honey flavor
- 2 boxes of vanilla or French vanilla pudding 3.4 oz each
- 1 tub whipped topping
- powdered sugar for garnish
- crushed graham crackers for garnish
Instructions
- Layer one layer of graham crackers to the bottom of your dish. If you need to cut one to size just use a serrated steak knife and gently trim on one edge and/or the corners so the cracker sits nicely in the dish.
- Next layer about 1/2 of the pudding, then continue with another layer of graham crackers, the rest of the pudding (minus a couple tablespoons) and the final layer of graham crackers and then lightly coat with the two tablespoons of pudding. Using an offset spatula helps to even it all out nicely.
- Add the whipped topping, as mush as will fit and then top with some crushed graham crackers and then a dusting of powdered sugar, for garnish.
- Refrigerate at least 4 hours, overnight is best, then enjoy!
