1 1/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1/4 c. milk
3 1/2 c. Cool Whip
1 (16 oz.) can sliced peaches
1 (3 oz.) pkg. peach jello

Combine graham cracker crumbs, 1/4 cup sugar and melted butter; press firmly into bottom of 9x13 pan. Chill 15 minutes.

Beat together cream cheese and 1/4 cup sugar. Gradually beat in 1/4 cup milk. Fold in Cool Whip. Spread evenly over crumb crust. Top with layers of peach slices; chill.

Mix jello as directed on box; chill until slightly thickened. Spoon over peaches. Chill at least 3 hours or overnight.