1 (9 inch) baked and cooled pie crust
1 cup sugar
3 Tbsp. cornstarch
1 cup water
4 Tbsp. dry peach jell-o powder
1/2 cup sugar
1 (8oz.) pkg. cream cheese (room temp)
1 tsp. vanilla
4-5 fresh peaches, peeled and sliced
1 small carton cool whip
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the jell-o. Let cool. Meanwhile, mix together sugar, cream cheese and vanilla. Cream until smooth and spread in the bottom fo the cooled pie crust. Combine the sliced peaches with the cooled jell-o mixture. Place on top of cream cheese mixture. Cover all with cool whip (or fresh whipped cream) and refrigerate a few hours before serving. Serves 8. Serving size: 1 slice, 526 cal., 23 g. fat,
