Butternut Refrigerator Cake

Old cutting - put here for safe keeping. I think gingernut cookies could be subbed her

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 250  g  butternut  biscuits
• 90  g butter, melted
• 3⁄4 cup icing sugar
• 300  ml  thickened cream
• 1  teaspoon vanilla
• 425  g crushed pineapple, drained
• 310  g mandarin segments, drained
• 1⁄3 cup  glace cherries, chopped

Directions

1. Line base of 20 cm springform pan with foil.
2. Process biscuits till fine, combine with melted butter.
3. Combine sifted icing sugar, cream and vanilla in bowl.
4. Beat with electric beater till firm peaks form.
5. Drain pineapple as well as possible.
6. Fold all 3 types of fruit through cream.
7. Spread 1/3 of crumbs over base of tin, press down firmly.
8. Top with half fruit mixture.
9. Top with another 1/3 of crumbs.
10. Repeat layers, cover and refrigerate overnight.