Peachy Ginger-Nut Crisp

• 1 can (21 oz.) peach pie filling
• 27 gingersnaps, finely crushed (about 1-1/2 cups crumbs)
• 1/4 cup firmly packed light brown sugar
• 1/4 cup PLANTERS Pecan Pieces
• 1/3 cup margarine or butter, melted
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 375F.
2. Spread pie filling into 9-inch pie plate; set aside.
3. Combine cookie crumbs, brown sugar and pecans in small bowl.
4. Stir in margarine until well blended.
5. Sprinkle over pie filling.
6. Bake 25 to 30 min.
7. or until hot and bubbly.
8. Top each serving with 2 Tbsp.
9. of the whipped topping just before serving.
10. Garnish with fresh mint sprigs, if desired.

brown sugar, margarine, thawed cool

Taken from www.kraftrecipes.com/recipes/peachy-ginger-nut-crisp-55260.aspx (may not work)