Preheat oven to 350°F. Mix gingersnap crumbs and butter in small bowl; set aside.
Drain peaches, reserving 1/2 cup of the syrup. Place peach slices in 8- or 9-inch square baking dish. Pour reserved syrup and milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches.
Bake 20 minutes or until heated through; sprinkle with crumb mixture. Bake an additional 10 minutes. Cool slightly.
Prepare as directed, using canned pears.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.