Fresh Peach Dessert

For the crust:

1. In a large bowl mix together the graham cracker crumbs, melted butter and sugar.
2. Press half of the mixture into a 9×13″ pan. Save the other half for the top.

For the filling:
3. Peel and dice (or slice) enough peaches to make 5 cups total. Set aside.
4. In a medium sized saucepan bring to a boil the water, sugar and cornstarch. Remove from heat.
5. Add the box of peach Jello and stir until dissolved. Set aside to cool.
6. Add the peaches into the cooled Jello mixture. Gently pour over the graham cracker crust.
7. Put dish into the refrigerator and allow it to chill until set (between 2 to 4 hours).

For the topping:
8. Mix together cream cheese and sugar in a large bowl. Fold in Cool Whip.
9. Spread the topping on top of the set peach mixture.
10. Sprinkle the last half of the graham cracker crumb mixture over the top. Chill until set to your liking.

Notes: I cut my peaches into about 1-2 inch pieces. If you are going to make this the day before, wait until the day of to do the cream cheese topping.