Ingredients
1 jar New Canaan Farms Fredericksburg Peach Jam
1 packet ginger cookies – either Ginger Thins or Ginger Snaps are great
1½ cups Heavy Whipping Cream
¼ cup sugar
1 tsp vanilla extract
1 cup fresh raspberries
3-4 fresh peaches, sliced, or 1 cup slices frozen peaches, thawed
Directions
- Crumble all of the ginger cookies – the easiest way is to put them in a large ziplock bag, squeeze out the air, then bash them with a rolling pin.
- Whisk the whipping cream with an electric whisk, until it forms stiff peaks.
- Start layering! First spoon about a third of the cream into the bowl base, then top this with half of the ginger crumbles, then gently dollop and spread half of the jam on top. Scatter with some of the peach slices and raspberries.
- Repeat for a second layer, then complete with the last third of cream, and garnish with raspberries or peaches as you wish. We had some extra cookies so added those to the mix.
- Chill until ready to serve