Peaches ‘n’ Cream Gelatin Dessert
1 1/3 cups graham cracker crumbs (about 22 squares)
1/4 cup sugar
1/3 cup butter or margarine, 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
In a bowl, combine the crumbs, sugar and butter. Press into a 13 x 9 x 2-inch dish.
In a mixing 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 into the cold water. Refrigerate for 1 1/2 hours or until slightly thickened. Gently spoon gelatin over peaches; refrigerate until set. Cut into squares.
Yield: 12-15 servings