Ginger, You're a Peach Pie
Preheat oven to 375 degrees Crust: 1 1/4 cup Ginger Cookies/Snaps crumbs, processed in food processor 1/4 cup sugar 3 TBS melted butter Mix all ingredients together and press mixture into a 9" pie plate. Bake for 8-10 minutes. Allow to cool to room temperature. Place in refrigerator to cool completely. Cream Layer: 1/3 cup cream cheese 1/3 cup powdered sugar 5 oz. Cool Whip Mix softened cream and powdered sugar. Fold in thawed Cool Whip. Spread into ginger crumb crust. Refrigerate for 2 hours Peach Layer: 4-6 Fresh Peaches (canned will work if no fresh peaches area available. Allow seven canned peach slices for each fresh peach) 1/2 cup water 1/4 t cinnamon 2/3 cup brown sugar 3 TBS corn starch 1 TBS butter Peel peach and remove stone. Slice peaches into around 6-8 slices per peach. Pat peaches dry and place on a drying rack. Take the four worst looking slices and chop them into very small marble sized pieces. In small saucepan, mix water, brown sugar, cinnamon, cornstarch and butter. Heat over medium heat and stir constantly. Bring to a boil, then add the chopped peach pieces. Simmer for up to 5 minutes or until thick. Cool. Arrange fresh peach slices on top of cream layer so it covers top. Leave around 1/4 inch of the cream layer showing on all edges. Pour the cooled brown sugar mixture over the peaches. Refrigerate 2 hours. Serves 8. Garnish with whipped topping and ginger cookies (opt).
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