Creamy Layered Peach Squares


  • 2 cups HONEY MAID Graham Cracker Crumbs
  • 1/2 cup sugar, divided
  • 1/2 cup butter, melted
  • 1 1/2 pkg (8 oz each) PHILADELPHIA Cream Cheese, softened
  • 1 tub (8 oz) COOL WHIP Whipped Topping, thawed, divided
  • 3 large fresh peaches, about 1 1/4 lb, peeled and sliced
  • 1 1/2 cups boiling water
  • 1 pkg (6 oz) JELL-O Raspberry Flavor Gelatin
  • 2 cups ice cubes


  1. Mix crumbs, 1/4 cup sugar and butter in 13×9 inch pan and press onto bottom of pan.
  2. Beat cream cheese and remaining sugar in medium bowl until well blended.
  3. Whisk in 1 1/2 cups COOL WHIP and spread over crust.
  4. Top with peaches and refrigerate until ready to use.
  5. Add boiling water to gelatin mix in large bowl and stir 2 minutes until completely dissolved.
  6. Stir in ice cubes until melted and refrigerate 5 minutes or until thickened.
  7. Whisk in remaining COOL WHIP and spread over peach layer.
  8. Refrigerate 4 hours or until firm.

Courtesy of KRAFT Foods


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