4 fresh ripe peaches
1 Tbsp. sugar
4 store bakery coconut pecan bite-size cookies
1/2 cup whipped topping thawed
1/4 cup caramel topping
Cut peaches in half, remove and discard the pit. Sprinkle cut side with sugar, let stand 5 minutes.
Coat cut side of peaches with cooking spray. Place on grill with cut side down, close lid and grill 3-5 minutes or until browned.
Turn peaches over, cover and cook 3-7 minutes or until desired tenderness. It is not necessary to skin peaches, but if want the skin removed, gently squeeze each cooked peach half with fingertips until skin separated from the peach, discard skin.
Crumble cookies into four dessert bowls and top each with 1 Tbsp. whipped topping. Add peach halves, drizzle each dessert with 1 Tbsp. caramel sauce and top with 1 Tbsp. whipped topping.
You can cut the peaches into bite-sized pieces and put with remaining ingredients into 4 large wine glasses for a really pretty presentation.
Makes 4 servings.