Tangy Lime Rice Pudding Squares

16 Servings

3 c rice, Cooked
2 c milk
1 cn sweetened condensed milk (14-ounce)
2 c gingersnap crumbs
1/3 c butter (or margarine ) melted
1/2 c fresh lime juice
2 c whipped cream

Combine rice, milk and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 20-25 minutes), stirring frequently. Meanwhile, combine gingersnap crumbs and melted butter in medium bowl; stir until blended. Press crumb mixture along bottom and sides of 13x9 inch baking dish. Bake at 350 degrees for 10 minutes. When rice pudding is done, stir in lime juice. Spread pudding over crust. Chill. Spread whipped cream over pudding. Cut into bars and garnish with strips of lime zest, if desired.