Description Edit

Makes 10 servings

Ingredients Edit

Directions Edit

  1. Line wire mesh sieve or colander with several layers of paper towels.
  2. Add yogurt. Cover with paper towels. Let stand 5 minutes to absorb liquid.
  3. Using rubber scraper, scrape yogurt from paper towels into bowl; set aside.
  4. Combine peach spread and sherry in bowl; stir in rice. Set aside.
  5. Peel and slice peaches; toss with lemon juice and set aside.
  6. Spoon half of rice mixture into bottom of 2-quart glass serving bowl.
  7. Arrange half of peaches over rice; spread half of yogurt over peaches.
  8. Spread half of whipped topping over yogurt; sprinkle with cinnamon.
  9. Repeat layers. Cover and refrigerate 4 hours or overnight. Serve chilled.

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