CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1/4 tsp. cinnamon

Refrigerate the crust 2 to 3 hours. Melt 25 large marshmallows in 1/4 cup milk. Cool. Add 8 ounce container Cool Whip, fold in five thinly peeled, sliced peaches. Refrigerate 3 to 4 hours or overnight. Makes one large pie or may double for a 9"x13" pan.