Ingredients :

1 packet tennis biscuits
1 can peaches or fruit cocktail chopped
250ml fresh cream chilled
1 can carnation caramel (380g)
100g slab peppermint chocolate
fresh or desiccated coconut
1 peppermint-crisp (50g)
pistachios decorate

Method :

– Using a 20x20cm glass dish, arrange a layer of tennis biscuits at the bottom of the dish.
– Spoon half tin chopped peaches with a little syrup over the biscuits.
– Beat the cream until stiff, add the caramel and beat well. Grate the peppermint chocolate and fold into the mixture.
– Pour half the cream mixture over the peaches and smooth the surface. Sprinkle a little coconut over the cream.
– Put the next layer of tennis biscuits on top, spoon the rest of the peaches over the biscuits and pour the remaining cream over the peaches.
– Smooth the surface, decorate with coconut, grated peppermint-crisp and chopped pistachios.
– Refrigerate for an hour before serving.