Peppermint Fridge Desert (05.03.09)

1 pkt tennis biscuits
1 can peaches or fruit cocktail, chopped
250ml fresh cream, chilled
1 can carnation caramel
1 slab peppermint chocolate (100g)
Fresh or desiccated coconut
1 peppermint- Crisp
Pistachios to decorate

Method:
Using a 20 x 20cm glass dish, arrange a layer of tennis biscuits at the bottom of the dish. Spoon half tin chopped peaches with a little syrup from the can over the biscuits and poor the remaining cream over the peaches. Smooth the surface, decorate with coconut grated peppermint crisp chocolate and chopped pistachios if desired. Refrigerate for an hour.

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