Ginger Layer Dessert

• 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

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

mandarin oranges, ginger nuts, cream, chocolate vermicelli

Taken from www.food.com/recipe/ginger-layer-dessert-538 (may not work)