2 cups graham cracker crumbs
6 Tblsp margarine, melted
1 cup sugar, divided
4 8-oz pkgs cream cheese, softened
1 small box peach jello
2 fresh peaches, chopped (may substitute 1 15-oz. can peaches, drained)
1 container cool whip
Mix graham crumbs, margarine, and 1/4 of the sugar; press into bottom of 13x9 pan. Refrigerate while preparing filling. Cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry jello mix; mix well. Stir in peaches and whipped topping. Spoon over crust and cover. Refrigerate 4 hours or until firm. Store in refrigerator.