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Ginger-Peach Dessert

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Betty Crocker Kitchens
Updated May 18, 2016
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Wouldn't it be nice to have this peachy dessert tucked in your freezer for a warm evening treat? Invite the neighbors!

Ginger-Peach Dessert

  • Prep Time 15 min
  • Total 5 hr 30 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Spread frozen yogurt over cooled crust. Freeze 30 minutes.
  • Step 
    3
    Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
180
Trans Fat
1g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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