2 c. graham cracker crumbs
1/2 c. sugar- divided
1/2 c. butter- melted
1 1/2 pkg. (8 oz. each) Cream Cheese- softened
1 tub cool whip- thawed and divided
3 large peaches (1 1/4 lb. peeled & sliced)
1 1/2 c. boiling water
1 pkg. (6 oz.) Raspberry Jell-O
2 c. ice cubes
Mix crumbs, 1/4 c. sugar and butter in 13 x 9 pan. Press into bottom of pan.
Beat cream cheese and remaining sugar in bowl. Whisk in 1 1/2 c. cool whip, spread over crust. Top with peaches. Refrigerate until ready to use.
Add boiling water to gelatin mix in large bowl. Stir 2 mins. until dissolved. Stir in ice cubes until melted. Refrigerate 5 mins. until thick. Whisk in remaining cool whip, spread over peach layer. Refrigerate for 4 hrs until firm.
Garnish with fresh raspberries and peach slices.
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