Peach Mango Float

INGREDIENTS
2-250 ml Angel All Purpose Creamer
1-380g Angel Condensada
1pack, 200g honey graham crackers
1 cup diced canned peaches
1 cup diced ripe mango
PROCEDURE
- Whip together cream and condensada. Set aside, keeping it chilled.
- In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
- Allow to set in freezer until firm or chill overnight.