1/3 lb. graham crackers
1/2 stick butter, melted
1 tbsp. flour
1 (8 oz.) cream cheese
1 tbsp. milk
1 c. powdered sugar
8 oz. Cool Whip

GLAZE:

1 c. sugar
2 tbsp. cornstarch
1 c. water
2 tbsp. peach Jello
Drop of yellow food coloring

Crush graham crackers. Stir with flour and butter. Press into a 9x13 pan and bake crust at 350 degrees 8 minutes (until brown). Cool.

Mix cream cheese, powdered sugar and milk. Spread on crust. Spread Cool Whip on top. Chill. Slice 1 quart of peaches (fresh).

Mix sugar, cornstarch, then water and boil 5 minutes. Add the peach Jello and food coloring. Let cool. Spread peaches on top of Cool Whip, then pour the glaze over the top. Refrigerate.