1 env. Knox unflavored gelatin
1/4 c. cold water
1 can (16 oz.) lite peaches, drained (reserve juice)
1 pkg. (8 oz.) lite cream cheese, softened
2 tbsp. loosely packed mint leaves (optional)
1/4 c. sugar
Prepared 8-9" graham cracker crust

In blender, sprinkle unflavored gelatin over water; let stand 2 minutes. In small saucepan, bring juice to a boil. Add juice to blender and process at low until gelatin is completely dissolved, about 2 minutes.

Add remaining ingredients and process at high until blended. Pour into 8 or 9 inch pie crust. Chill until firm, about 3 hours. Garnish with peaches and mint leaves, if desired.

GRAHAM CRACKER CRUST:

3/4 c. graham cracker crumbs
2 tbsp. melted butter

Mix together and press firmly into pie pan. Approximately 8-10 servings.