This recipe is one of the easiest refrigerator desserts I've made and it was a big hit! I found the recipe in the August/September 2012 issue of the Taste of Home magazine.
The thing I love about this recipe is that you can use fresh or canned peaches (I used canned because that is what I had at the time), so it would be great and inexpensive to make any time of year because you can use canned fruit.
I also think you could change this recipe to whatever flavor you want... strawberry jello with fresh strawberries (or frozen) or raspberry jello with fresh raspberries (or frozen) would be awesome! Or pear, apricot, even lemon!
-1 1/4 cups graham cracker crumbs
-1/4 cup sugar
-6 tbsp melted butter or margarine
-4 oz. cream cheese, softened
-1/2 cup powdered sugar
1/2 cup whipped topping, thawed
1 pkg. (3oz.) peach gelatin
1 pkg. (3oz.) cook-and-serve vanilla pudding mix
1 1/4 cups water
2 cups sliced, peeled fresh peaches or canned sliced peaches
1. For crust: Mix all of the crust ingredients and press into an ungreased 9 inch pie plate. Bake crust for 6-8 minutes at 375 degrees or until it is lightly browned. Allow to cool on a wire rack.
2. For filling: Mix cream cheese and powdered sugar until blended, fold in the whipped topping. Carefully spread filling over the cooled crust. Refrigerate until set.
3. For topping: In a small saucepan combine the gelatin, pudding and water; bring just to a boil over medium-low heat, stirring constantly. Remove from heat and cool 5 minutes.
4. Arrange peach slices over the filling. Spoon the gelatin mixture over the peaches. Refrigerate at least 4 hours.