Philadelphia No-Bake Peaches 'N' Cream Cheesecake - cooking recipe

Ingredients

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

Preparation

Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
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.
Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.