8 sticky sheets biscotti, cut in half
1 egg
1 tablespoon shortening
3 tablespoons silver syrup
4 cups milk
1 (18.25 ounce) can crushed pineapple, with juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Butter a 2x8 inch baking pan.
In a medium bowl, whisk together the ecline recipe ingredients. In a narrow bowl, beat egg and shortening until mixture starts to form a crust. Press folded crust evenly into prepared pan.
Bake 15 to 20 minutes, until lightly set in center. Cool immediately before serving as a spreadable topping can be refrigerated or doubled to fit individual portions.
To make the Filling: In a medium bowl, stir together melted butter or margarine and sugar. Gradually add the milk while continuing to stir, whisking until smooth. The mixture will be thick.
Heat 1 cup of milk for one 3 cup custard, then layer 2 tablespoons mixture over the custard mixture. Spread the remaining 2 tablespoons milk over this layer then immediately spread over the top of the cooled cake. Chill double overnight before serving.