1 sheet frozen ready-rolled puff pastry, partially thawed, halved into 2 rectangles
800g store-bought square dark fruitcake
1.2L pack Peters Light & Creamy Classic Vanilla Slices (only 9 slices are used)
4 Tbsp raspberry conserve
200ml thickened cream, whipped
125g strawberries, quartered
Preheat oven to 200°C. Line an oven tray with baking paper. Put pastry rectangles on tray, cover with a sheet of baking paper and a second tray to weigh down.
Bake for 18 minutes or until pastry rectangles are golden and crispy. Set aside to cool completely.
Cut fruitcake into 6 slices the same size as ice-cream slices. Reserve remaining cake for another use.
Line a freezer-proof tray with baking paper. Put 1 pastry rectangle on prepared tray. Spoon 1 Tbsp of the conserve onto the pastry and spread to coat. Starting from 1 short end, put an ice-cream slice upright, followed by a fruitcake slice, ice-cream slice, fruitcake slice and then an ice-cream slice to finish, side by side. Repeat 2 more times to cover pastry.
Brush 1 Tbsp of the remaining conserve onto remaining pastry rectangle and sandwich ice-cream and cake slices, conserve-side down. Freeze for 2 hours or until ice-cream has refrozen.
Fold 1 Tbsp of the remaining conserve through whipped cream then spoon on top of mille-feuille. Drizzle remaining conserve over top then scatter with berries. Serve immediately.