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For the Crust:
- Graham cracker crumbs: 150g (about 1 1/2 cups) – for the base.
- Unsalted butter, melted: 75g (1/3 cup) – binds the crumbs.
- Granulated sugar: 3 tablespoons – sweetens the crust.
For the Filling:
- Cool Whip: 240ml (1 cup) – thawed, for a light and fluffy texture.
- Cream cheese: 225g (8 ounces) – softened, adds creaminess.
- Granulated sugar: 100g (1/2 cup) – for sweetness.
- Fresh peaches: 3-4 medium, peeled and sliced – for the peach layer. You can also use canned peaches, drained, if fresh peaches are not available.
- Peach gelatin (Jello): 85g (1 package) – enhances the peach flavor and helps set the filling.
- Boiling water: 120ml (1/2 cup) – to dissolve the gelatin.
- Cold water: 120ml (1/2 cup) – to cool down the gelatin mixture.
- Prepare the Crust:
- Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling to set the crust.
- Make the Peach Gelatin Layer:
- In a small bowl, dissolve the peach gelatin in boiling water. Stir in cold water. Allow it to cool to room temperature but not set.
- Prepare the Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Fold in half of the Cool Whip until well combined. Spread this mixture over the chilled crust.
- Assemble the Pie:
- Arrange the sliced peaches over the cream cheese layer.
- Gently pour the cooled gelatin over the peaches, ensuring it spreads evenly.
- Refrigerate the pie until the gelatin layer is set, about 2-3 hours.
- Finish with Cool Whip:
- Once the gelatin layer is set, spread the remaining Cool Whip over the top of the pie.
- Chill and Serve:
- Chill the pie for an additional hour or until ready to serve. This will make it easier to slice.
- Optionally, garnish with extra peach slices or a sprinkle of graham cracker crumbs before serving.
