graham cracker crust for 9 x 13 pan
1 medium Cool Whip (12 oz.)
1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 c. water
1 c. sugar
3 tbsp. dry peach Jell-O
3 tbsp. cornstarch
4 c. thin sliced fresh peaches

Prepare crust; cool.

Mix cream cheese, Cool Whip and powdered sugar. Spread on crust. Refrigerate for 2 to 3 hours.

Combine peach Jell-O, cornstarch, sugar and water. Bring to a boil. Cool. Pour over sliced peaches, then pour peaches over cooled Cool Whip mixture. Refrigerate for 3 hours.