Sunny Peaches & Cream Pie

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons margarine, melted
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 cup frozen whipped topping, thawed
• 1 package (3 ounces) peach gelatin
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 1-1/4 cups water
• 2 cups sliced peeled fresh peaches or canned sliced peaches

1. In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375u0b0 for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
2. For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
3. For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes.
4. Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.

graham cracker crumbs, sugar, margarine, cream cheese, sugar, frozen whipped topping, peach gelatin, vanilla pudding, water, peaches

Taken from www.tasteofhome.com/recipes/sunny-peaches-cream-pie/ (may not work)