PEACHES AND CREAM PIE
(Joann Frazier)

1 1/2 cups sugar
1 - 8 oz cream cheese
1 - 8 oz Cool Whip
3 Tbsp. cornstarch
1 1/2 cups water
1 sm. box of peach or apricot Jell-O
6 fresh peaches, peeled and sliced
2 graham cracker crust pie shells

Filling:

Cream together 1/2 cup sugar and cream cheese. Add Cool Whip and mix well. Pour mixture into pie shells and refrigerate until ready for glaze.

Peach glaze filling:

Cook 1 cup sugar, water and cornstarch until thick, add Jell-o, mix well and let cool. Add peaches to Jell-o mixture. Spoon over filling and refrigerate to set.