Teresa's Peach Dessert

Jello Layer
2 C water
2 T cornstarch
1 C sugar
Boil until thick (about 1-2 minutes)

1 small package peach Jello
8 peaches (cooled in refrigerator and chunked)

Scrape into cool bowl and refrigerate.


Crust
2 1/2 C graham crackers, crushed
6 T powdered sugar
1 cube butter

Put 3/4 of mixture into bottom of 9x13 pan. Refrigerate.

Cream Layer
2 envelopes whipped topping (made according to package directions)
1/2 C powdered sugar
8 oz cream cheese

Spread 2/3 of mixture onto crust and refrigerate
Spoon all of the "soupy" gelled Jello mixture onto cream layer.
Spoon remaining cream mixture and spread carefully over jello mixture.
Sprinkle remaining crust mixture on top. Put in refrigerator and allow to firmly set.