Ginger Layer Dessert

4 ingredients
7 steps

Ingredients

  • 450 g peach slices (could use a mix of these) or 450 g mandarin oranges (could use a mix of these) or 450 g pears (could use a mix of these)
  • 1 (250 g) packet ginger nuts, broken into pieces
  • 1 14 cups cream, lightly whipped
  • chocolate vermicelli, to decorate

Directions

  1. 1
    Drain the cans of fruit, reserving the syrup.
  2. 2
    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.
  3. 3
    Arrange one third of the fruit on top and cover with a layer of cream.
  4. 4
    Repeat the layers twice and chill in the refrigerator.
  5. 5
    Decorate with chocolate vermicelli before serving.
  6. 6
    Cheers, Doreen Doreen Randal, Wanganui.
  7. 7
    New Zealand.

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