Peaches N Cream Gelatin Dessert
1 1/3 c. graham cracker crumbs 1/4 c. sugar 1/3 c. butter or margarine, melted
TOPPING: 1 (8 oz) pkg. cream cheese, soft* 1/4 c. sugar** 1/4 c. milk 1 (8 oz) cool whip* 1 (15 oz) can sliced peaches, drained 1 3 oz pkg. peach gelatin 3/4 c. boiling water 1 1/4 c. cold water
Combine the crumbs, sugar and butter. Press in a 9x13 dish. In bowl, beat the cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust. Cut peach slices in half lengthwise; arrange over top. In a bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1 1/2 hours or until slightly thickend. Gently spoon gelatin over peaches; refrigerate until set. Cut into squares.
- Can use light cream cheese, light Cool Whip and sugar free gelatin.
- Can substitute Splenda