250ml icing sugar pulp of 2 granadillas 5ml soft butter
Cover base of 23cm x 23cm cake pan with biscuits, with the patterned sides facing down.Combine cream and milk in large bowl, add vanilla pudding and beat with electric beater until smooth.Pour pudding mixture over layer of biscuits. Top with a sigle layer of biscuits, patterned sides facing up. Combine icing ingredients in small bowl and stir over hot water until icing is spreadable. Spread icing over filling and refrigerate overnight before cutting into squares.