1 baked pie crust
1 (303) can sliced peaches, drained
1 pkg. peach jello (4 serving size)
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 container Cool Whip

Mix jello (dry), sugar, cornstarch together; add water. Bring to boil; boil 3 minutes; cool.

When above mixture is cooled, arrange peaches in pie shell. Pour jello mix over peaches. Place in refrigerator. When set; cop with Cool Whip.