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Ingredients
Vanilla slice
Icing
Method
1.Line the base and sides of a 22cm square cake pan with baking paper, allowing edges to extend 2cm above the sides. Arrange half the water crackers on the base, trimming to fit if necessary.
2.In a large bowl, whisk the cream, pudding mix, sugar and vanilla until thick – do not overbeat. Spread the mixture over the biscuits, right to the edges. Cover with remaining biscuits, pressing down firmly.
3.For the icing, sift the icing sugar into a large bowl. Mix in the butter and enough water to form a smooth, thick, spreadable consistency. Tint pink with a few drops of food colouring.
4.Spread the icing over slice. Cover pan with plastic wrap. Chill for 1-2 days until the biscuits soften and the filling is firm.
5.Remove from the pan using overhanging baking paper. Cut into squares. Store in an airtight container in the fridge.
Note
- If liked, replace the filling with a thick, home-made custard made from custard powder and cornflour. Tap the pan on a bench a few times before chilling to remove any air bubbles.
