Vanilla Custard Cream Squares Recipe

Ingredients

For the Base:

250 g (about 8.8 oz) plain sweet biscuits (like graham crackers or Marie biscuits)

120 g (½ cup) unsalted butter, melted

For the Cream Layer:

500 ml (2 cups) heavy cream

2 packets (about 70 g total) instant vanilla pudding mix

250 g (1 cup) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

For the Custard Layer:

500 ml (2 cups) milk

1 packet (about 35 g) instant vanilla pudding mix

2 tbsp butter

2 tbsp sugar

For Topping:

Powdered sugar for dusting

🧑‍🍳 Instructions

Step 1: Prepare the Base

1. Crush the biscuits into fine crumbs (using a food processor or rolling pin).
2. Mix with melted butter until combined.
3. Press firmly into a parchment-lined rectangular or square baking dish.
4. Refrigerate for at least 30 minutes to firm up.

Step 2: Make the Cream Layer

1. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
2. In a separate bowl, whip the heavy cream and pudding mix until thick.
3. Gently fold the whipped mixture into the cream cheese mixture until smooth.
4. Spread evenly over the chilled biscuit base.

Step 3: Make the Custard Layer

1. In a saucepan, heat the milk, sugar, and butter until warm (do not boil).
2. Whisk in the pudding mix until thickened.
3. Let it cool slightly, then pour over the cream layer.
4. Smooth the top with a spatula.

Step 4: Chill and Finish

1. Refrigerate for at least 4–6 hours (preferably overnight) until firm.
2. Just before serving, dust generously with powdered sugar.
3. Cut into neat squares using a sharp knife (wipe the knife between cuts for clean edges).

💡 Tips

For extra flavor, you can add a layer of puff pastry instead of biscuits for a traditional French-style vanilla slice.

Chill thoroughly — this dessert tastes best cold and firm.

You can also add a thin layer of lemon or passionfruit glaze instead of powdered sugar for a tangy twist.