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Ingredients:
- 2 x 225g peach slices, mandarins or pear quarter or a mix of these
- 250g packet gingernuts, broken into pieces
- 1 1/4 cups cream, lightly whipped
- Chocolate vermicelli to decorate
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Directions:
Drain the cans of fruit, reserving the syrup. Place one third of the gingernuts in a layer in the bottom of a 5 cup souffle dish and spoon over just enough of the syrup to moisten the biscuits.
Arrange one third of the fruit on top and cover with a layer of cream. Repeat the layers twice and chill in the refrigerator. Decorate with chocolate vermicelli before serving.
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