1 1/3 c. crumbled graham crackers
1/4 c. sugar
1/3 c. melted butter
8 oz. pkg. cream cheese
1/4 c. sugar
1/4 c. milk
8 oz. container Cool Whip
1 sm. pkg. Jello
1 lg. can peaches, drained (may substitute pineapple)

Mix together graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture on the bottom only of a 9x13 inch pan. Refrigerate at least 15-20 minutes.

Beat cream cheese, sugar and milk. Add Cool Whip and beat. Spread over crust. Lay drained peaches on top of cream cheese mixture. Dissolve 1 small package of Jello with 1 cup boiling water and 1 cup cold water. Refrigerate until slightly thickened. Pour over peaches and refrigerate.