Peaches and Cream Pie

40(2 1/2") gingersnaps
2 tbsp. sugar
1/4 cup melted butter
2 cups milk
2 pkgs(3.4 oz each) instant vanilla pudding mix
1/2 tsp vanilla extract
2 1/2 cups thawed frozen whipped topping
2 jars Peach-Passion Spread orPeach Passion Conserves
Additional whipped topping optional


Coat 9" pie pan with cooking spray. In food processor, process 25 cookies with sugar until finely ground. If you don't have a processor, put the cookies in a sealed plastic bag and crush them with a rolling pin. Stir in butter. Using straight-sided measuring cup, press crumb mixture onto bottom and up sides of pan. Refrigerate until firm, about 15 minutes.
In large bowl, whisk together milk, dry pudding mix and vanilla until thick and smooth. With spatula, fold in topping.
Spread half of pudding mixture in crust. Break remaining cookies in half; place over filling, overlapping if necessary. Spread remaining filling over cookies. Refrigerate at least 2 hours or up to 1 day.
Spoon Peach-Passion spread over pie. Refrigerate up to 30 minutes before serving. If desired, serve with whipped topping.

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