Peaches 'N Cream Torte

By á-43407

Ingredients

• 10 crumbled low fat honey graham crackers
• 2 t fresh thyme leaves
• 1/4 cup light butter
• 2 (3 ounce) packages peach gelatin dessert
• 1 3/4 boiling water
• 3 cups frozen peach yogurt
• 1 pint hulled and sliced fresh strawberries
• 3 pitted and sliced small peaches
• 1 T sugar

Preparation

Step 1

CRUST:
Pulse graham crackers and thyme leaves in food processor until fine crumbs form. Add butter and pulse until crumbs are moistened. Firmly press mixture to bottom of pan and chill.

FILLING:
Dissolve gelatin in boiling water in large bowl according to package directions. Add yogurt one spoonful at at time, stirring until melted and smooth. Chill until thickened (about 30 minutes). Stir filling until smooth and pour over crust. Cover and chill until set, 6 hours or overnight.

TOPPING:
Mix strawberries, peaches and sugar. Let stand, stirring occasionally, until juicy (about 30 minutes). Run knife around edge of torte to loosen; remove side of pan.

Serve with topping.