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OBLANDE 
1/2 gallon whole milk (leave out 1 c.)
1 qt. half & half milk
1 stick butter
2 lg. glasses (8 oz.) of sugar
1 tbsp. vanilla extract or 1 env. vanilla sugar
1 pkg. German torte wafers

Mix first five ingredients and bring to boil. Turn the temperature down on low and cook slowly (stirring occasionally so it does not burn) for about 3 to 4 hours or until the mixture becomes thick and caramelized. Remove from burner and let cool. Place an oblande (wafer) on a flat surface or large cutting board and spread the filling on top, continuing to alternate layers of oblande and cream until all the cream is used or until 6 layers of wafers are used, with last layer being oblanda (wafer). Cover and place a heavy flat object on top to set. Cut into wedges and serve.
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