Prep Time
23 Mins
Cook Time
14 Mins
Chill Time
9 Hours 30 Mins
Yield
10 servings (serving size: 1 slice)

Crush gingersnaps in a food processor or in a zip-top plastic bag with a mallet.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine gingersnaps and butter; stir well. Press mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 9 minutes or until lightly browned. Cool on a wire rack.

Step 3

Place peaches and 1/3 cup sugar in a blender; process until smooth. Combine gelatin and boiling water; stir until gelatin dissolves. Add gelatin mixture to blender; process 15 seconds. Transfer peach mixture to a large bowl; cover and chill 1 hour.

Step 4

Combine raspberries and next 3 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until mixture thickens. Strain mixture through a sieve into a bowl; discard solids. Cover and chill 30 minutes.

Step 5

Fold whipped topping into peach mixture. Pour onto prepared crust. Spoon raspberry mixture over peach mixture; swirl mixtures together using a knife. Cover and chill 8 hours. Remove sides of pan before serving.

Oxmoor House Healthy Eating Collection

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