Violet Crumble Vanilla Slice
Preheat oven to 220 degrees Celsius. Shatter 2 x Violet Crumble bars into crumbs.
Cut the sheets of puff pastry to fit perfectly in a plastic container or metal baking tin which is approximately 24cm x 24cm. Place puff pastry sheets on baking lined trays. Bake for 10-15 minutes or until golden. Allow to cool.
Place cream, milk and vanilla dessert mix powder in a large bowl. Beat with an electric mixer until the mixture is thick, fluffy, and able to hold its own shape.
Stir through the crushed Violet Crumbles and cocoa powder.
Line the container/tin you are assembling the slice in with baking paper.
Assemble Vanilla Slice in lined baking tray. Starting with a layer of pastry for the base, then adding dessert mix evenly over and finally pressing the seond sheet on top. Refrigerate for at least 1 hour.
To slice, remove from container and place on a board. Very carefully cut into pieces. Sprinkle with the remaining Violet Crumble bar (shattered) and a dusting of icing sugar.