Peach Cream Cake

• 12 ladyfingers
• 1 (16 oz.) peaches
• 2 cups water
• 1/2 cup water
• 1 cup COOL WHIP Whipped Topping
• 1/2 cup PLANTERS Pecans

1. Stand ladyfingers on edge around side of 9-inch springform pan; line bottom with remaining ladyfingers.
2. Drain peaches, reserving 1/2 cup syrup.
3. Set aside 3 peach slices for garnish; dice remaining slices.
4. Dissolve gelatin in boiling water; stir in cold water and reserved peach syrup.
5. Refrigerate until slightly thickened.
6. Beat thickened gelatin with electric mixer until light and fluffy; fold in whipped topping.
7. Stir in diced peaches and pecans.
8. Pour i nto prepared pan.
9. Refrigerate until firm, about 3 hours.
10. Remove side of pan; garnish with reserved peach slices.

ladyfingers, peaches, water, water, pecans

Taken from www.kraftrecipes.com/recipes/peach-cream-cake-53770.aspx (may not work)