GINGER-PEACH DESSERT

Ginger-Peach Dessert image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 12

Number Of Ingredients 7

Previous Next

40 gingersnap cookies (about 1 1/2 inches in diameter)
1/2 cup pecan pieces
1/2 cup butter or margarine, melted
2 quarts (8 cups) peach frozen yogurt, softened
1 container (8 ounces) Cool Whip lite frozen whipped topping, thawed
1/4 cup finely chopped pecans
2 medium peaches, cut into thin slices

Steps:

Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
Spread frozen yogurt over cooled crust. Freeze 30 minutes.
Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g