This is a riff on an English fruit fool, where whipped cream meets soft fruit to make a quick, light dessert that doubles as dinner when you need something simple. The packaged pudding cups do the work for you, and a few biscuits turn it into a proper meal. Honest comfort food.

Serves 2. 10 minutes, 10 at the stove.

About 1580 calories a serving, 26 g protein, 178 g carbohydrate, 88 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Whip 1 cup heavy cream in a bowl with a whisk or fork until it holds soft peaks, about three minutes. You are done when the cream doubles in volume and looks fluffy.
2. Open both pudding cups and fold half of the contents from each into the whipped cream gently, leaving some streaks of fruit. Reserve the rest in a bowl for layering.
3. Crush 6 digestive biscuits into rough crumbs by hand or in a bag, then toss with 2 tablespoons melted butter until every crumb is coated.
4. Layer half the cream mixture into two bowls, top with half the biscuit crumbs, then finish with the remaining cream and a handful more crumbs on top. Drizzle any reserved pudding over the surface and serve at once.

Note Swap the peach pudding for mango or use only one flavor if you prefer. The fool keeps two days covered in the fridge, though the biscuits soften. Serve with a cold glass of milk or a cup of tea.