1 1/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
Or 2 graham cracker pie shells
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1/4 c. milk
3 1/2 c. thawed Cool Whip
1 (16 oz.) can sliced peaches, drained
Or 2 cups chopped fresh peaches
1 (large) pkg. peach Jello
1 ½ c. boiling water
1 c. cold water
Ice cubes
Combine crumbs, 1/4 cup sugar and butter; press firmly into
bottom of 9x13 inch pan. Chill 15 minutes.
Or substitute 2 graham cracker pie shells
Beat cream cheese and 1/4 cup sugar; gradually beat in milk.
Fold in Cool Whip and spread evenly over crumb crust; and chill.
Dissolve gelatin in boiling water.
Add chopped peaches and cook until they come to a boil.
Combine water and ice cubes to make 1 1/4 cups. Add to
gelatin, stirring until slightly thickened. Remove unmelted
ice.
Using slotted spoon place peaches on top of cream cheese mixture.
Let Jello chill for a few minutes in refrigerator. Spoon over peaches.
Chill until firm 3 hours.
To serve, cut into squares.
Makes 12 servings.