PINEAPPLE, GINGERNUT & RUM PARFAIT
Use a variation of the Best Biscuit Crumble (right) for this luscious layered dessert. Make the crumble, replacing the Anzac biscuits with a packet of gingernuts. Place a layer of the crumble in the bottom of serving glasses, add slices of fresh pineapple and a drizzle of rum, followed by a good dollop of dulce de leche (or caramelised sweetened condensed milk) then whipped cream. Repeat the layers if desired and finish with a garnish of extra gingernut crumble.