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Peachy Ginger-Nut Crisp

Peachy Ginger-Nut Crisp

Time40min
Makes servings

Ingredients

  • 1 can peach pie filling, (21 oz.)
  • 27 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups crumbs)
  • 0.25 cup light brown sugar, firmly packed
  • 0.25 cup pecan pieces
  • 0.33 cup margarine or butter, melted
  • 0.5 cup frozen whipped topping, thawed

Putting it together

  1. 1.Preheat oven to 375°F. Spread pie filling into 9-inch pie plate; set aside.
  2. 2.Combine cookie crumbs, brown sugar and pecans in small bowl. Stir in margarine until well blended. Sprinkle over pie filling.
  3. 3.Bake 25 to 30 min. or until hot and bubbly. Top each serving with 2 Tbsp. of the whipped topping just before serving. Garnish with fresh mint sprigs, if desired.

Tips and Tricks

Special Extra: Top each serving with 1/2 cup of frozen vanilla yogurt instead of the whipped topping.