- Line a 30cm x 21cm rectangular pan or dish with non-stick baking paper, allowing a 1cm overhang. Place a layer of biscuits on base of tin.
- Place cream and instant pudding in a bowl then whisk together until just thickened. Let stand for 5 minutes. Spread custard cream over Sao biscuits then top with another layer of Sao biscuits.
- Sift icing sugar into a bowl. Stir in passionfruit pulp and butter until combined. Spread icing mixture on top of Sao biscuit layer, then place in the refrigerator for 1 hour or until icing has set.
NOTE: Sometimes the amount of pulp in passionfruits vary. If the icing sugar is a little runny, due to a higher level of passionfruit pulp, just increase the amount of icing sugar until the desired consistency is reached.