1 1/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1/4 c. milk
3 1/2 c. Cool Whip
4 to 6 peaches, sliced or 1 (16 oz.) can sliced peaches, drained
1 pkg. (lg. box) Jello peach

Combine crumbs, 1/4 cup sugar and butter; press firmly into bottom of 13 x 9 pan. Chill 15 minutes. Beat cream cheese and 1/4 cup sugar; gradually beat in milk. Fold in Cool Whip and spread evenly over crumb crust; top with peaches. Chill. Dissolve Jello in boiling water as directed on package. Use quick set method. Combine water and ice as directed. When slightly thickened, gently spoon Jello over peaches. Chill until firm, 3 hours. To serve, cut into squares.