Peach Serradura

Ingredients:

• 1 can Jolly Cow Condensada 390g
• 2 cups non-dairy whip topping
• 3 cups Marie biscuits, finely crushed
• 1 can Jolly Peach Halves 825g, drained and chopped
• Mint leaves for garnish

Procedure:

1. Submerge Jolly Cow Condensada in a pot of water. Simmer for 3-4 hours. Remove from pot and let cool completely.
2. Using electric mixer or wire whisk, beat non-dairy whip topping to soft peaks. Fold 1 cup of cooked condensada into whip topping. Blend well and set aside.
3. Form layers by alternating crushed Marie biscuits, Jolly Peach Halves and whip topping mixture in serving glasses.
4. Refrigerate for at least 3 hours until set and well-chilled before serving. Garnish with mint leaves.