1 pie crust
1 (4 oz.) cream cheese
3/4 c. sugar, divided
1/2 c. boiling water
3 tbsp. cornstarch
1 carton Cool Whip
Ripe peaches

1. Bake pie shell, let cool.

2. Combine cream cheese and 1/4 cup of the sugar. Cream well and spread in cooled crust.

3. Arrange peaches on top of the cream cheese until shell to desired depth with peaches.

4. Combine boiling water and other 1/2 cup sugar and cornstarch and cook until mixture thickens and turns clear. Add a few drops of yellow food coloring, to give this a better color.

5. Cool and pour over sliced peaches and top with Cool Whip.