1 c. sugar
1 c. water
1 tbsp. cornstarch
4 tbsp. peach Jello
1 baked pie crust
1 (8 oz.) pkg. cream cheese
1/2 c. powdered sugar
4 fresh peaches

Combine the sugar, water and cornstarch; cook until thick, then add the peach Jello. Cool. Mix the cream cheese and powdered sugar and spread on bottom of pie crust. Slice the peaches and fold into the cooled filling. Pour into pie crust and refrigerate 4-6 hours. Serve with ice cream or whipped cream.