Peach Ice Cream Cake
With cooking spray, grease 9 x 5 x 3 loaf pan; line with plastic wrap.
In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yogurt; freeze 1 hour.
On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight.
To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.