No-Bake Peach Cheesecake

• 1/3 cup margarine or 1/3 cup butter, melted
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 29 ounces peaches, halves drained reserving syrup
• 1 ounce unflavored gelatin (1 envelope)
• 16 ounces cream cheese, softened
• 14 ounces eagle brand sweetened condensed milk (Not Evaporated Milk)
• 2 tablespoons realemon lemon juice concentrate
• 4 ounces frozen non-dairy topping, thawed

1. Combine margarine, crumbs and sugar. Reserving 2 tablespoons crumbs for garnish, press remainder firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
2. In small saucepan, sprinkle gelatine over 1/2 cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves. Slice 2 peach halves for garnish; reserve. In blender container, blend remaining peach until smooth; combine with gelatine mixture. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Rea Lemon and peach mixture. Fold in whipped topping; pour into prepared pan.
3. Chill 3 hours or until set. Garnish with reserved peach slices. Refrigerate leftovers.

margarine, graham cracker crumbs, sugar, peaches, unflavored gelatin, cream cheese, condensed milk, lemon juice concentrate, topping

Taken from www.food.com/recipe/no-bake-peach-cheesecake-403628 (may not work)