Peachy Sorbet Cake - cooking recipe

Ingredients

2 (16 oz.) cans sliced peaches in light syrup
1/4 c. lemon juice
water
1 c. plus 2 Tbsp. sugar
56 Nilla wafers
1/3 c. margarine, melted

Preparation

Drain peaches, reserve liquid.
Reserve 14 peaches.
Blend remaining peach slices and lemon juice in electric blender until smooth; set aside.
Add water to reserve syrup to make 1 1/2 c. Heat syrup and 1 cup sugar to boiling.
Boil 2 minutes, stirring occasionally; cool.
Finely roll 42 wafers.
Combine crumbs, remaining sugar and margarine; press into bottom of greased and waxed paper lined round pan.
Stand remaining wafers around edge of pan; freeze.
Stir peach mixture into syrup; pour into prepared crust.
Freeze several hours.
Place reserved peach slices on cake.
Freeze overnight.
Remove from pan to plate; let stand for 15 minutes before serving.