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Makes 10 servings



  1. Line wire mesh sieve or colander with several layers of paper towels.
  2. Add yogurt. Cover with paper towels. Let stand 5 minutes to absorb liquid.
  3. Using rubber scraper, scrape yogurt from paper towels into bowl; set aside.
  4. Combine peach spread and sherry in bowl; stir in rice. Set aside.
  5. Peel and slice peaches; toss with lemon juice and set aside.
  6. Spoon half of rice mixture into bottom of 2-quart glass serving bowl.
  7. Arrange half of peaches over rice; spread half of yogurt over peaches.
  8. Spread half of whipped topping over yogurt; sprinkle with cinnamon.
  9. Repeat layers. Cover and refrigerate 4 hours or overnight. Serve chilled.