Peach Ice Cream Cake

Directions

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.