b'2 Packets JelloFrench Vanilla Pudding3 CupsCold Whole Milk2ROLL BUTTER BETWEEN 3ON FLOURED SURFACE 4REMOVE TOP SHEET2 SHEETS OF WAX PAPER TO WITH FLOURED ROLLING OFPAPERFROM MIX 2 PACKETS OF JELLO FRENCH VANILLA PUDDING24x 17 RECTANGLE; TURN PIN, ROLL DOUGH INTO 36 BUTTER; INVERT OVER WITH 3 CUPS OF COLD WHOLE MILK. MIX UNTIL IT STARTSOVERFOREVENROLLING x 18 RECTANGLE. 2 / 3 O F D O U G H , TO THICKEN.ANDLIFTTOPSHEET LEAVING1/2-INCHFREQUENTLYTOREMOVE MARGIN ON 3 SIDES. BEFORE USING, ALLOW THE PUDDING TO THICKEN FORWRINKLES. CHILL. R E M O V E O T H E R TEN MINUTES.SHEET.MAKES 3 CUPS OF VIENNA CREAM.4 FOLD UNBUTTERED 1/3 5WITH ROLLING PIN, 6ROLL DOUGH TOOF DOUGH OVER MIDDLE 1/3; PRESS DOUGH TOGETHER 3 6 B Y 1 8FOLD OPPOSITE END OVER AROUND EDGES TO SEAL RECTANGLE.FOLDMIDDLE TO MAKE 12 BY 18 IN BUTTER. R E C T A N G L ERECTANGLE. CROSSWISEINTOTHIRDS TO MAKE 12BY18RECTANGLE7WRAP WITH PLASTIC WRAPAND CHILL FOR 30 MINUTES. REPEAT STEP SIX AND THEWRAPPINGANDCHILLINGPROCESS TWO MORE TIMES.DOUGH WILL KEEP 3 DAYS INAREFRIGERATOR.ALLOWDOUGHTOFERMENTINREFRIGERATORFORAMINIMUMOF24HOURS 285 286B E F O R E A S S E M B L I N GDANISHES OR COFFEE CAKES.'