Peachy Sorbet Cake

• 2 (16 oz.) cans sliced peaches in light syrup
• 1/4 c. lemon juice
• water
• 1 c. plus 2 Tbsp. sugar
• 56 Nilla wafers
• 1/3 c. margarine, melted

1. Drain peaches, reserve liquid.
2. Reserve 14 peaches.
3. Blend remaining peach slices and lemon juice in electric blender until smooth; set aside.
4. Add water to reserve syrup to make 1 1/2 c. Heat syrup and 1 cup sugar to boiling.
5. Boil 2 minutes, stirring occasionally; cool.
6. Finely roll 42 wafers.
7. Combine crumbs, remaining sugar and margarine; press into bottom of greased and waxed paper lined round pan.
8. Stand remaining wafers around edge of pan; freeze.
9. Stir peach mixture into syrup; pour into prepared crust.
10. Freeze several hours.
11. Place reserved peach slices on cake.
12. Freeze overnight.
13. Remove from pan to plate; let stand for 15 minutes before serving.

peaches, lemon juice, water, sugar, nilla wafers, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324436 (may not work)