Make vanilla pudding as per directions on the box.  Set aside.

 

Preheat oven to 400F. Sprinkle a baking sheet evenly with cold water. Roll out the pastry to a rectangle larger than the baking sheet and about 1/8 inch thick. Roll the dough around a rolling pin, then unroll it onto the baking sheet, letting the edges overhang. Press the dough down. Chill for about 15 minutes.

 

Prick the dough with a fork. Cover with parchment paper, then set a wire rack on top. Bake for 15 to 20 minutes, until it just begins to brown. Gripping the sheet and rack, invert the pastry. Slide the baking sheet back under and bake for 10 more minutes, until both sides are browned. Remove from oven and slide the pastry onto a cutting board. While still warm, trim the edges, then cut lengthwise into 3 equal strips. Let cool.

 

Spread the vanilla pudding over one pastry strip. Sprinkle with half the fruit. Repeat with another strip, to make two layers. Put the last pastry strip on top and press down. Sift the confectioner’s sugar thickly over the mille-feuilles.