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PREHEAT oven to 350°F. Mix gingersnap crumbs and butter in small bowl; set aside.
DRAIN peaches, reserving 1/2 cup of the syrup. Place peach slices in 8- or 9-inch square baking dish. Pour reserved syrup and milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches.
BAKE 20 minutes or until heated through; sprinkle with crumb mixture. Bake an additional 10 minutes. Cool slightly.