2 pie crusts
8 oz. pkg. cream cheese
1 1/2 c. sugar
1 c. water
2 tbsp. cornstarch
4 tbsp. dry peach jello
fresh peaches
1 small Cool Whip

Bake the pie crusts; set aside to cool. Mix together the cream cheese and 1/2 cup sugar. Spread in bottom of pie shells. Place sliced peaches on top of the cream cheese layer. Cook 1 cup sugar, water and cornstarch together until thickened. Add the jello. Cool. Pour over peach slices. Chill. Cover with Cool Whip.