Nonstick cooking spray
2 cup Gingersnap crumbs, 34 cookies
2/3 cup Almonds, toasted chopped
1/4 cup Crystallized ginger, minced
2 tablespoon Sugar
6 tablespoon Butter, melted
2 pt Peach frozen yogurt
1/2 cup Caramel sauce, prepared
1 pt Vanilla ice cream
Raspberries
Peaches, sliced
Serving Size : 12
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 yogurt 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 yogurt; freeze 1 hour. On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight.
TO SERVE
Uncover cake. Invert onto platter; unwrap. Serve with fruits.