This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ginger-Peach Dessert
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- #73269
serves/makes:
ready in:
over 5 hrs
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.
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nutrition data
Nutritional data has not been calculated yet.
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