Philadelphia No-Bake Peaches 'N' Cream Cheesecake

• 2 cups graham cracker crumbs
• 6 tablespoons margarine, melted
• 1 cup sugar, divided
• 4 (8 ounce) packages philadelphia neufchatel cheese, 1/3 less fat than cream cheese, softened
• 1 (3 ounce) package jello brand peach gelatin
• 2 fresh peaches, chopped
• 1 (8 ounce) container Cool Whip Lite, whipped topping, thawed

1. Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
2. Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
3. Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
4. SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.

graham cracker crumbs, margarine, sugar, philadelphia neufchatel cheese, gelatin, peaches

Taken from www.food.com/recipe/philadelphia-no-bake-peaches-n-cream-cheesecake-333081 (may not work)