Peach Melba Tart

Ingredients

• 3 tablespoons butter melted
• 1 tablespoon ginger fresh minced peeled
• 1 envelope gelatin powder unflavored
• 0  gingersnaps crushed
• 2 tablespoons juice of lime fresh
• 16 ounce peaches frozen thawed sliced
• 1 cup raspberries frozen thawed
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 2 tablespoons water boiling
• 1 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• sieve
• blender
• tart form

Directions

1. Preheat oven to 35
2. Combine gingersnaps and butter; stir well. Press mixture into a 9-inch round removable-bottom tart pan coated with cooking spray.
3. Bake at 350 for 9 minutes or until lightly browned. Cool on a wire rack.
4. Place peaches and 1/3 cup sugar in a blender; process until smooth.
5. Combine gelatin and boiling water; stir until gelatin dissolves.
6. Add gelatin mixture to blender; process 15 seconds.
7. Transfer peach mixture to a large bowl; cover and chill 1 hour.
8. Combine raspberries and next 3 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until mixture thickens. Strain mixture through a sieve into a bowl; discard solids. Cover and chill 30 minutes.
9. Fold whipped topping into peach mixture.
10. Pour onto prepared crust. Spoon raspberry mixture over peach mixture; swirl mixtures together using a knife. Cover and chill 8 hours.
11. Remove sides of pan before serving.