2 x 120g tubs peaches in mango jelly
300ml tub thickened cream
2 x 170g tubs fruit salad, drained
5 meringue nests (70g), coarsely chopped
¼ cup grated white chocolate
Cut jelly into 2cm pieces.
Beat cream in a small bowl of an electric mixer until soft peaks form. Transfer to a large bowl. Add fruit salad and meringue. Stir until combined.
Divide two-thirds of the cream mixture evenly among four dessert glasses (12/3 cup-capacity). Top with jelly then remaining cream mixture.
Just before serving, sprinkle with chocolate.
TIP: To make grated chocolate, hold a block of chocolate in one hand and drag a vegetable peeler down one narrow side. Let chocolate fall onto a sheet of baking paper.