Instructions: Filling:
Mix 1 cup sugar, corn starch and water in a saucepan. Boil until thick and clear, then add dry peach jello. Let that cool while mixing 1/2 cup sugar and cream cheese; cream together until smooth, then spread in bottom of cooled pie crust. Combine the cooled jello mixture and four or five sliced fresh peaches. Place on top of the cream cheese mixture in pie crust. Cover with Cool Whip and refrigerate for a few hours or overnight before serving.

Graham Cracker Crust:
1 package graham crackers, rolled fine (about 1 2/3 cups), 1/4 cup sugar, 1/4 cup soft butter or margarine. Blend finely rolled graham crackers with sugar and margarine. Press firmly against bottom and sides of a 9" pie plate. Bake at 375 degrees for about 8 minutes. Cool before adding pie mixture.

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