24 plain square water cracker biscuits eg (Huntley and Palmers)
1/2 cup custard powder
2 1/2 cups milk
1/2 cup Chelsea White Sugar
1/2 teaspoon vanilla essence

Icing
2 cups Chelsea Icing Sugar
25g butter melted
2-3 tablespoons passionfruit pulp

Use 12 square crackers to line a 20 x 24 cm dish.
Cut crackers with serrated knife to fit if necessary.
Mix custard powder to a smooth paste with a little of the milk.
Separately heat the rest of the milk then add the sugar. With a wire whisk stir in the custard powder paste and continue to heat and stir until boiling and thickened. Remove from heat and add vanilla essence then pour custard over crackers.
Top with remaining crackers, leave until cool, then refrigerate until quite cold and set.

Icing
Combine icing sugar and butter with passionfruit pulp and mix until smooth.
Spread over cooled crackers after they set. Cut into squares when set.