Peaches & Cream Cheesecake Cups

• FOR THE CRUST:
• 2 cups Graham Cracker Crumbs
• 6 Tablespoons Butter, Melted
• 1/4 cups Sugar
• FOR THE FILLING:
• 4 packages (8 Oz. Size) Cream Cheese, Softened
• 3/4 cups Sugar
• 3 ounces, weight Peach Jello
• 8 ounces, weight Cool Whip, Plus More For Topping If Desired
• 2 cups Fresh Peaches, Peeled And Diced

1. You will also need six 8-ounce jars and twelve 4-ounce jars. This can also be made all as one in a 9x13 pyrex dish.
2. For the crust:
3. Mix graham cracker crumbs, melted butter and sugar together and press into bottoms of jars. The larger 8-ounce jars will have 2 layers of crumbs, so reserve extra crust mixture for those.
4. For the filling:
5. Beat together cream cheese with sugar. Add dry jello powder and Cool Whip. Fold in peaches.
6. Fill the larger 8-ounce jars halfway with filling. Add more crumbs, then add filling to the top. Press and smooth to pack.
7. Fill 4-ounce jars with filling to the top. Press and smooth to pack.
8. Refrigerate for 2 hours, or until set. Serve with more Cool Whip on top if desired.
9. A delicious no-bake summer treat!

graham cracker crumbs, butter, ubc, filling, cream cheese, sugar, jello, if, fresh peaches

Taken from tastykitchen.com/recipes/desserts/peaches-cream-cheesecake-cups/ (may not work)