This mixture could be layered in dessert glasses for individual servings.
350 Gram Curd cheese (12 oz)
275 Gram Peach melba yogurt (10 oz)
1 rounded tbsp Chocolate cornflake crisp
400 Gram Can peach slices in natural juice, drained
4 Raspberries, for decorating
Mix together the curd cheese and the yogurt. Place the cornflake crisp in a large plastic bag and crush into small pieces.
Reserve 3 peach slices, chop the remainder. Place fruit in the base of a glass dish. Cover with the yogurt mixture.
Top with the cornflake crisp and decorate with reserved peach slices and raspberries.