CRUST:

1 lb. Katafi
1/2 lb. butter
1/4 c. milk

FILLING:

2 qt. milk
1 1/2 c. sugar
1 tsp. salt
1 c. cream of rice
12 egg yolks, beaten
3 1/2 tbsp. cornstarch
2 tsp. vanilla

SYRUP:

2 c. sugar
1 c. water
1 tbsp. honey

Make syrup first. Let it simmer while you are making crust and baking it.

Spread Katafi loosely in 12 1/2 x 9 x 2 inch deep pan. Melt 1/2 pound butter with 1/4 cup milk. Pour over Katafi. Bake at 350 degrees until brown, approximately 30 minutes. Pour hot syrup over crust while still warm.

FILLING: Heat milk, sugar, salt, cream of rice or cream of wheat over low heat. Add the egg yolks, mixing constantly as you do for pudding. Add cornstarch. Keep stirring. Add vanilla and stir until it thickens like pudding. Pour over cooled Katafi crust.

When filling has cooled, cut into small squares. Top each square with 1 tablespoon Cool Whip or whipped cream. Top with a strawberry or maraschino cherry. Serves 12.