Jean Crum'S Fresh Peach Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell, cooled
1 c. sugar
3 Tbsp. cornstarch
1 c. water
4 Tbsp. dry peach gelatin
1/2 c. sugar
1 (8 oz.) cream cheese
4 or 5 sliced fresh peaches
1 small Cool Whip

Preparation

Mix 1 cup sugar, cornstarch and water in saucepan.
Boil until thick and clear.
Add peach gelatin.
Let cool.
Mix cream cheese and 1/2 cup sugar.
Cream and spread in the bottom of the pie shell.
Combine the gelatin mixture and sliced peaches.
Place on top of cream cheese layer.
Cover with Cool Whip and refrigerate for a few hours before serving.
This is good using fresh strawberries and strawberry gelatin.