Ginger-Peach Dessert

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#73269

serves/makes:

ready in:
over 5 hrs

ingredients

40 gingersnap cookies
1/2 cup pecan pieces
1/2 cup butter or margarine, melted
2 quarts peach frozen yogurt, softened
1 container (8 ounce size) reduced-fat frozen whipped topping, thawed
1/4 cup pecans, finely chopped
2 medium peaches, cut into thin slices

directions

Heat oven to 350 degrees F.

Place cookies and pecan pieces in a food processor. Cover and process until crushed. Add butter and process until mixed.

Press evenly in a rectangular pan, 13 x 9 x 2 inches. Bake for 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.

Spread frozen yogurt over cooled crust. Freeze for 30 minutes.

Spread whipped topping over frozen yogurt. Sprinkle with finely chopped pecans. Freeze for about 4 hours or until firm.

To serve, let stand at room temperature for 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.