Ginger-Peach Dessert

 

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) frozen reduced-fat whipped topping, thawed

1/4

cup finely chopped pecans

2

medium peaches, cut into thin slices

• 1 Heat oven to 350ºF. 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.
• 2 Spread frozen yogurt over cooled crust. Freeze 30 minutes.
• 3 Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
• 4 To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.