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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 350F. 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.