1 pkg. (4 serving) peach Jello
3/4 c. boiling liquid
1 to 1 1/2 c. vanilla ice cream
6 oz. Cool Whip
1 to 2 c. diced peaches
Cookie Pie Crust

Dissolve Jello in boiling liquid (use water or juice from canned peaches). Add ice cream by spoonfuls (pie is stiffer if you use only 1 cup fruit). Stir until melted and smooth. Stir in Cool Whip and peaches. Chill until mixture will mound. Spoon into Cookie Pie Crust and chill well. Try strawberries or other flavors.

COOKIE PIE CRUST:

1 c. flour
1/4 c. powdered sugar
1 stick butter, melted

Mix all ingredients. Pat into 9 inch pie pan. Bake at 350 degrees until light brown (10 to 12 minutes). Cool. You may also add 1/4 cup chopped nuts.