Wendy's Kitchen Table

It is dead easy, looks and tastes fantastic and only took half and hour to make

INGREDIENTS
2 sheets puff pastry, thawed
300ml milk
600ml thickened cream
2 x 100g packets vanilla instant pudding mix

Icing
1 ¼ cups icing sugar
25g butter, softened
3 passionfruit

METHOD
Bake pastry sheets at 180˚C for 12-15 minutes or until golden brown. Keep an eye on them.
Remove from oven and press with a large tray to flatten. Allow to cool.
Combine milk and cream in a bowl, then add pudding mixture.
Beat with an electric beater until thick and smooth.
Spread filling evenly over cooled pastry sheet. Press second pastry sheet on top. Then ice.
Refrigerate for 1 hour.

ICING
Place all ingredients in a bowl and beat until well combined and smooth. Spread over pastry top.

NOTE: If left overnight the pastry softens and gets tough. Best made and used on the same day.
The mixture thickens fast so place on pastry as soon as it is mixed.