Peaches and Cream No Bake Cheesecake

Servings: 16 servings

At first, I didn't think the graham cracker mixture would cover the 13 X 9-inch pan, but I kept pressing the mixture down and pushing out to the edges. It covers the dish nicely without having too thick of a crust. To make a lower calorie version of this dish, use the Philadelphia Neufchatel Cheese and Cool Whip Lite.


Ingredients


Directions

Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13 X 9-inch pan. Refrigerate while preparing filling. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add jello; mix well. Stir in peaches and Cool Whip. Spoon over crust; cover. Refrigerate 4 hours or until firm.