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Ginger Layer Dessert

Ingredients
  • 2 225g-cans peach slices, mandarins or pear quarters or a mix of these
  • 250g packet gingernuts, broken into pieces
  • 1 1/4 cup cream, lightly whipped
  • Chocolate vermicelli to decorate
Instructions

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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