Description
Fresh peaches in season make this a wonderful dessert.
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Directions
Mix first 3 ingredients together and press mixture into bottom of a 9x13 inch pan. Bake at 350 degrees for 15-20 minutes. Cool.
Mix cream cheese, sugar, and vanilla. Fold in the Cool Whip and spread on top of the first layer.
Mix unflavored gelatin, dissolved in 1/2 tsp. salt, 1 cup sugar, and 1/2 cup water. Add 1 cup boiling water and the lemon juice. Stir in the fresh peaches. Spread on top of cream cheese mixture and chill.
Serve within 24 hours or the crust will get soggy.
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Ingredients
 2 cups flour
1/2 cup powdered sugar
1 cup butter
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
9 oz. Cool Whip
2 envelopes unflavored gelatin
1/2 tsp. salt
1 cup sugar
1/2 cup cold water
1 cup boiling water
Juice from 2 lemons
5-6 cups fresh peaches, slcied
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