1 1/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/4 c. milk
3 1/2 c. thawed Cool Whip
4-6 peaches or 1 can canned peaches, drained
1 sm. pkg. peach Jello
1 c. boiling water
3/4 c. cold water

Combine crumbs and 1/4 cup sugar and melted butter. Press into bottom of 13 x 9 inch pan. Chill 15 minutes. Beat cream cheese and 1/4 cup sugar. Gradually beat in milk. Fold in whipped topping. Spread evenly over crust. Top with peaches. Gently spoon slightly thickened Jello over peaches. Chill until firm. Cut into squares. Makes 12 servings or 18 small. Can substitute any fruit or Jello flavor.