1 env. Knox unflavored gelatin
1/4 c. cold water
1 (16 oz.) can light peaches, drained (reserve juice
1 (8 oz.) pkg. light cream cheese, softened
2 tbsp. mint leaves
1/4 c. sugar

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

Add remaining ingredients and process at high until blended. Pour into 8 or 9 inch pie pan or graham cracker crust. Chill until firm, about 3 hours. Garnish with peaches and mint leaves if desired. Serves about 10.