GRAHAM CRACKER CRUST:

1 cellophane bag of crackers
1/4 c. sugar
1/3 c. soft butter

Blend well and press into 10 inch pie plate. Cream 8 ounce package of cream cheese and 1/2 cup sugar. Spread on pie crust. Cook together until thick:

1 c. sugar
1 c. water
4 tbsp. cornstarch

Remove from heat and add one 30 ounce package of peach Jello. Cool. Slice and lay 2 or 3 fresh peaches over cream cheese. Pour cooled Jello mixture over peaches. Refrigerate for 1/2 hour. Top with Cool Whip.