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Peachy Ginger-Nut Crisp

Peachy Ginger-Nut Crisp recipe
photo by:kraft
Keen on peaches? You can get this Peachy Ginger-Nut Crisp in the oven in just 10 minutes, thanks to ready-made pie filling and gingersnap cookies.
time
prep:
10 min
total:
40 min
servings
total:
8 servings
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What You Need

1
can  (21 oz.) peach pie filling
27
 gingersnaps, finely crushed (about 1-1/2 cups crumbs)
1/4
cup  firmly packed light brown sugar
1/4
cup  PLANTERS Pecan Pieces
1/3
cup  margarine or butter, melted
1/2
cup  thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 375°F. Spread pie filling into 9-inch pie plate; set aside.

COMBINE cookie crumbs, brown sugar and pecans in small bowl. Stir in margarine until well blended. Sprinkle over pie filling.

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.

Kraft Kitchens Tips

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