Tangy Lime Rice Pudding Squares

Description
Makes 16 servings.

Ingredients

 * 2 cups gingersnap crumbs
 * 1/3 cup butter or margarine, melted
 * 3 cups cooked medium grain rice
 * 2 cups milk
 * 1 14-ounce can sweetened condensed milk
 * 1/2 cup fresh lime juice
 * 1 cup whipping cream, whipped
 * lime peel (optional)
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Crust: Combine gingersnap crumbs and melted butter in medium bowl; stir until blended. Press mixture along bottom and sides of 13x9x2-inch baking dish. Bake at 350 degrees for 10 minutes.

Filling: Combine rice, milk and sweetened condensed milk in 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat and stir in lime juice. Pour filling into prepared crust. Chill. Spread whipped cream over pudding. Cut into bars and garnish with lime peel, if desired.