Peach Marshmallow Cake

INGREDIENTS :
-Fresh or canned peach, sliced

FOR BASE:
-200 gm digestive biscuits
-80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.

MARSHMALLOW FILLING:
-150 gm of marshmallow
-300 ml of milk (full cream milk)
-200 ml of whip cream
2 tsp of gelatine powder
Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

JELLO TOPPING:
-1/2 pkt of peach flavor Jello
-200 ml of water
-2 tsp of gelatine powder
Boil all ingredients until dissolved

DIRECTION:
Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peach. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.