CRUST:

1 c. Bisquick
3 tbsp. hot water
1/4 stick butter

Mix together and pat into pie plate and bake for 9-10 minutes at 425 degrees.

FILLING:

4 c. peaches set aside (peeled and sliced)

2/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. water

Bring to boil (boil for 2 minutes). Add 1 (3 ounce) box peach Jello. Chill hot mixture; pour over fruit. Put into crust. Before you serve, top with Cool Whip.