(Sister Hendriksen in the Long Beach Mission)
Combine in saucepan:
Combine in saucepan:
2 cups water
2 tablespoons cornstarch
1 cup sugar
Boil that mixture until thick and then add one three ounce package of peach jello. Stir until dissolved. refrigerate until it begins to set and then add four cups diced fresh peaches.
Then:
2 1/2 cups crushed graham cracker crumbs
6 tablespoons powdered sugar
1 cube melted real butter
Mix well and put half of the graham cracker mixture in the bottom of a 9 X 12 pan.
Combine Cool Whip with 8 ounces of cream cheese which has been creamed with 1/2 cup powdered sugar. Fold in well.
Spread peach mixture over the graham crackers.
Then spread all of the cream cheese mixture over the peaches and top with the rest of the graham crackers. Refrigerate until ready to serve.
(This may also be used with fresh frozen peaches which are partially thawed before being added to the jello mixture.)
