Mix crust ingredients. Bake in 9x13 inch pan for 10-12 minutes at 350 degrees F. Cool. Cream the cream cheese and sugar. Blend in Cool Whip and spread on cooled crust. Refrigerate for about one hour.
Add water to drained peach juice to make 2 cups. Bring to a boil, and dissolve gelatin. Cut or mash drained peaches into gelatin and refrigerate until slightly thickened. Pour over cream cheese layer and refrigerate about 4 hours.
By Robin from Washington, IA
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