Layered Apricot & Ginger Creams

1. 1

   COMBINE the PHILLY, sugar and lemon rind.

2. 2

   Spoon a third of the mixture into 4 serving glasses.

3. 3

   PLACE half the broken gingernuts over the PHILLY then spoon half the apricot puree over the top.

4. 4

   Continue to layer the desserts with another third of PHILLY and the remaining biscuits and fruit.

5. 5

   Top with the remaining PHILLY.

6. 6

   REFRIGERATE for 23 hours or until the biscuits have softened.

7. 7

   Serve immediately.

8. 8

   HANDY TIP: Mangoes are a delicious substitute for apricots.

9. 9

   Peel and puree 2 large or 3 medium mangoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.