Ginger-Peach Dessert

Name: Ginger-Peach Dessert
Prep time: 15 min
Total time: 5 h 30 min
Yield: 12
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

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Betty Crocker Kitchens

Updated May 18, 2016

Ginger-Peach Dessert

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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.