Layered Apricot & Ginger Creams

• 220 g PHILADELPHIA Extra Light Spreadable Cream Cheese
• 1/4 cup caster sugar
• 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 12 gingernut biscuits, roughly broken
• 825 g can apricot halves, drained and pureed

1. COMBINE the PHILLY, sugar and lemon rind.
2. Spoon a third of the mixture into 4 serving glasses.
3. PLACE half the broken gingernuts over the PHILLY then spoon half the apricot puree over the top.
4. Continue to layer the desserts with another third of PHILLY and the remaining biscuits and fruit.
5. Top with the remaining PHILLY.
6. REFRIGERATE for 23 hours or until the biscuits have softened.
7. Serve immediately.
8. HANDY TIP: Mangoes are a delicious substitute for apricots.
9. Peel and puree 2 large or 3 medium mangoes.

philadelphia, caster sugar, lemon rind, gingernut biscuits, apricot halves

Taken from www.kraftrecipes.com/recipes/layered-apricot-ginger-creams-127919.aspx (may not work)