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12 servings
suggest servings
| 1 | x | nonstick cooking spray | |
| 2 | cups | gingersnap crumbs | |
| 2/3 | cup | almonds | toasted, chopped |
| 1/4 | cup | candied ginger | minced |
| 2 | tablespoons | sugar | |
| 6 | tablespoons | butter | melted |
| 2 | pints | frozen yogurt | peach |
| 1/2 | cup | caramel sauce | prepared |
| 1 | pint | vanilla ice cream | |
| 1 | x | raspberries | |
| 1 | x | peaches | sliced |
With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap.
In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan.
Cut 1 pint frozen yohurt in half lengthwise through container; peel off wraper.
Cut each half crosswise into six pieces.
Quickly arrange pieces in one layer over crumbs, cutting as necessary.
Pour all the caramel sauce over yohurt; freeze 1 hour.
On top, layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs.
Cover; freeze overnight.
To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 45mg | 2% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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