Ginger-Peach Dessert

40 gingersnap cookies (about 1 1/2 inches in diameter)
1/2 cup pecan pieces
1/2 cup butter, 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

Heat oven to 350 degrees. 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.

Spread frozen yogurt over cooled crust. Freeze 30 minutes. Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.

To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices. Makes 12 servings.