Peaches & Cream Pie

Preheat oven to 375 F.

In a medium-sized bowl mix graham cracker crumbs with sugar, then stir in melted butter. Pat the mixture into a 9-inch pie plate. Bake at 375 F for about 6 minutes. Remove from the oven and allow crust to cool.

In a small bowl, mix cream cheese and powdered sugar, then fold in the Cool Whip whipped topping and spread it over the cooled crust. Refrigerate until set.

For the topping, combine Jello and pudding in a small sauce pan, add water and heat to a boil, stirring constantly on a medium high heat. Remove from heat and cool 5 minutes.

Arrange peach slices neatly over the filling and spread Jello mixture over everything. Refrigerate several more hours, or until set.