1 sm. pkg. peach Jello
18 oz. can crushed pineapple
8 oz. cream cheese
3/4 c. sugar
2 jars strained peach baby food
9 oz. Cool Whip

In a small saucepan, mix Jello and crushed pineapple. Heat until Jello is melted. Add cream cheese (slightly beaten with mixer), sugar, and baby food. Let set in refrigerator until slightly thickened. Add Cool Whip and pour into baked pie crusts. Put in refrigerator and let set several hours or until firm enough to cut.

PIE CRUSTS:

3/4 c. softened butter
1 1/2 c. flour
1 1/2 c. pecans, finely chopped

Mix together thoroughly. Spread in bottom and up sides of two 9 inch pie plates. You can use a 13 x 9 inch pan. Grease fingers with butter to spread mixture in pan.