2 sm. pkgs. peach Jello
1 1/2 c. hot water
1 lg. can sliced peaches, drain & reserve juice
1 (8 oz.) pkg. cream cheese, room temperature
1 c. Cool Whip

Dissolve Jello in 1 1/2 cups hot water. Measure peach juice and add water to make 1 1/2 cups. Add to Jello and refrigerate until syrupy.

Place cream cheese in mixing bowl and beat until smooth. Add peaches and beat again. Add chilled Jello to peaches and cream cheese and beat until fluffy. Fold in 1 cup Cool Whip. Pour in salad mold or 9x13-inch dish and chill until firm.