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This dish originated from a portion of a dessert served by a friend. I immediately realized how much guests would enjoy this as a base to fruit. I serve it topped with mango, fresh pineapple, and kiwi. Creme fraiche is poured over the top, and a strawberry or flower provides a colorful adornment. ...Kathy Falconer
Mix together flour, butter, and powdered sugar; press into the bottom of a 9 x 9-inch glass baking dish. Bake 10 to 12 minutes at 350 degrees. Whip the remaining ingredients together and pour over the baked base, then bake for 10 to 12 minutes more. Cool and cut into 12 squares. Stack 4 squares to a layer separated with wax paper. Wrap in plastic wrap and store in a freezer bag in the freezer.
The morning to be served, remove squares 1 hour before serving and place each square on an individual serving plate.
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