2 x 225g peach slices, mandarins or pear quarter 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.