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
Preparation
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.
