2 butter crush pie shells
2 c. peaches (fresh or canned), chopped
1 (3 oz.) box peach Jello
1 (8 oz.) Cool Whip

In large bowl mix Jello with 1 1/4 cups boiling water. Stir until dissolved. Add 8 to 10 ice cubes and stir until melted. Fold in Cool Whip until creamy. Add peaches and pour in pie shells. Refrigerate 3 hours before serving.