What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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