Best Knickerbocker Glory
½ x 140g/4½oz pack lemon jelly (jello)
150g/5oz/1 cup raspberries plus extra to decorate
50g/2oz/4 tbsp caster (superfine) sugar
1 x 400g/14oz can peach slices in juice, drained and chopped
500ml/18fl oz/2¼ cups vanilla ice cream
150ml/¼ pint/scant ⅔ cup double (heavy) cream, whipped
6 tsp flaked (slivered) almonds
1 Make up the jelly as directed on the pack. When set, chop it roughly into pieces.
2 Blitz the raspberries and sugar in a blender to a purée.
3 Divide some of the peaches among six tall sundae glasses. Cover with a layer of jelly and a scoop of ice cream. Drizzle some raspberry purée over the top..
4 Continue layering in this way, finishing with a layer of whipped cream.
5 Decorate with raspberries and sprinkle with flaked almonds and serve immediately.