Peaches 'n' Cream Gelatin Dessert

Yield: 12 to 15 servings

Ingredients

Base

• 1 1/3 cups Graham cracker crumbs (about 22 squares)
• 1/4 cup granulated sugar
• 1/3 cup butter, melted

Topping

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1/4 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 1/4 ounce) can sliced peaches, drained
• 1 (3 ounce) box peach gelatin
• 3/4 cup boiling water
• 1 1/4 cups cold water

Instructions

1. In a bowl, combine the crumbs, sugar and butter. Press into a 13 x 9 x 2 inch dish.
2. In a mixing bowl, beat the cream cheese and sugar until smooth; gradually add the milk.
3. Fold in the whipped topping. Spread over crust.
4. Cut peach slices in half lengthwise; arrange over top.
5. In a bowl, dissolve the gelatin in boiling water; stir into the cold water.
6. Refrigerate for 1 1/2 hours or until slightly thickened.
7. Gently spoon gelatin over peaches; refrigerate until set.
8. Cut into squares.