GingerSnap Peach Whip

This recipe was inspired by Glenola Hooper’s Pretzel Salad recipe and a box of ginger snaps.

Crust ingredients:

• 2 c crushed ginger snaps (not too fine)
• 3/4 c butter, melted
• 2 T sugar
• a dash of salt

In a 13″ x 10″ baking dish, mix ginger snaps, butter, 2 T of sugar and a pinch of salt. Press into the bottom and bake at 400 for 9 minutes. DO NOT OVERBAKE! Let cool completely.

Filling ingredients:

• 8 oz pkg cream cheese
• 1 c sugar
• 16 oz (2 c) cool whip

Mix cream cheese and sugar. Fold in cool whip. Spread over cooled crust.

Topping ingredients:

• 2 3-oz boxes Island Pineapple Jello
• 2 c boiling water OR 2 c pineapple juice
• 1 t lime juice (optional)
• 16 to 20 oz frozen peaches, cut into bite-sized chunks

Mix Jello and boiling water/juice. Stir until dissolved. Add frozen peaches and set in refrigerator for ten minutes.

Pour topping over cream cheese layer. Refrigerate until ready to serve.

Optionally top with Cool Whip, gingersnap crumbs, and peach slices.

GingerSnap Peach Whip