Crunchy Biscuit Layer Pudding Recipe

Ingredients:

• 1 pack Boubourn biscuit
• 1 can cocktail fruit
• 8 oz whipping cream
• 1/2 cup nuts
• 1 teaspoon sugar

Preparation Methods:

1. Drain the syrup from the fruits and keep it aside.
2. Add sugar to whipping cream and stir till it is dissolved.
3. Split each biscuit into two and dip in the syrup.
4. Spread 1/2 the biscuits in a serving dish.
5. Spread 5 tbsp of cream on the biscuits.
6. Spread 1/2 can of fruits.
7. Spread 5 tbsp of cream on the fruits.
8. Spread 1/4 cup of nuts.
9. Repeat steps 4 to 8.
10. Refrigerate it for about 3 hours and serve.

Hint: Fresh fruits can be used instead of canned fruits.

To Serve:

Sprinkle some more almond crunch on top and serve!

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