• 1 1/2 cup crushed Ritz crackers
• 1/2 cup melted margarine
• 1 (29 oz.) can sliced peaches
• 1 (8 oz.) package cream cheese
• 1 (8 oz.) carton whipped topping
• 4 tablespoons sugar
• 2 (3 oz.) packages peach Jell-O
• 1 cup sugar

Mix cracker crumbs with 4 tablespoons sugar and melted margarine.  Pat into 9″ x 13″ pan.  Bake at 350 degrees for ten minutes and cool.

Mix gelatin with two cups boiling water.  Add juice from canned peaches.  Chill until slightly congealed.  Cream the cream cheese with one cup sugar.  Fold in whipped topping and spread over cooled crust.  Lay peaches over creamy layer.  Put gelatin over peaches and refrigerate for about 8 hours.

(Maxine Lebeck)