Frozen Peacharoon Torte
Combine 2 cups mashed peaches, 1 to 1 1/4 cups sugar, and 1 tablespoon lemon juice.
Fold in 1 cup heavy cream, whipped.
Place 1/2 cup coarse macaroon crumbs in bottom of 1 quart refrigerator tray; pour in peach mixture.
Top with additional 1/2 cup macaroon crumbs.
Freeze firm, about 4 to 6 hours.