Guest chef Caroline Smith
15 Ginger Snap cookies (coarsely crushed)
1 Tbsp. Margarine or Butter (melted)
2 Cans peach slices in extra light syrup (undrained)
1 1/2 Cup cold fat free milk
1 Pkg. (4 serving) Jello Vanilla Instant Pudding
Preheat oven to 350. Mix cookie crumbs and butter in small bowl. Set aside.
Drain peaches (reserving 1/2 cup of the syrup). Place peach slices in an 8 or 9" square baking dish. Pour reserved syrup and mild into a medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches. Bake 20 minutes, then sprinkle with crumb mixture and return to oven to bake for an additional 10 minutes. Cool slightly.