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Method :
Brush a deep
29 x 19 x 3 cm Swiss roll tin with melted butter or oil. Line base and
sides with aluminum foil, grease foil. Combine Rice Bubbles, biscuit
crumbs, coconut and pistachio nuts in a large mixing bowl. Add butter
and condensed milk, stir until combined. Press mixture
evenly into prepared tin, smooth surface, refrigerate until firm.
To make
Topping - Combine cream cheese, icing sugar and rind in a small bowl,
stir until smooth. Spread over biscuit base using a flat bladed knife,
sprinkle evenly with peel and nuts, cover with plastic wrap, refrigerate
until firm. Lift out of tin, cut into triangles. Store in airtight
container.
Note - This
slice can be stored in refrigerator. Unsuitable to freeze.
Hint - You
may like to skin the pistachio nuts. To do this, cover the shelled nuts
with boiling water and let them stand two or three minutes. Drain and
let cool slightly, then simply rub the skin off with your fingers while
the nuts are still warm.
Makes 36
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