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GINGER LAYER DESSERT

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

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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