2 deep crust
8 oz. cream cheese
3 tbsp. cornstarch
1 c. water
1 c. sugar
1/2 c. sugar
3 oz. peach Jello
Dozen peaches for 2 pies

Bake crust and cool. Press 8 oz. of cream cheese on bottom. Set aside. Boil:

3 tbsp. cornstarch
1 c. water
1 c. sugar

Add box peach Jello. Set aside to cool. Fill pie shells with 6 fresh peeled cut up peaches and pour cool mixture over it. Top with Cool Whip.