Peaches and Cream Dessert

1. Preheat the oven 375°F.

2. In a medium-sized mixing bowl, combine the Graham Cracker Crumbs, Sugar, and the Melted Butter. Stir it together until it is mixed well and crumbly.

3. Press half of the graham cracker crumbs in the bottom of a 9x13 glass baking dish. 

Bake it for 8 minutes. Remove the pan from the oven and let it cool completely.

4. While the crust is cooling, boil the 1 c. of Water. When it is boiling, stir in the Gelatin until it is dissolved and mixed well. Add the Cold Water. Let it cool. You can make it cool faster by putting it in the fridge, but only leave it there for 15 minutes or it will set up too much and you won’t be able to stir it into the peaches. You can also let it cool on the counter.

5. While the gelatin mixture is cooling, peal and slice the Peaches into bite-sized pieces. Placed them in a large bowl and stir the Sugar into it. Let it sit until the Gelatin is cooled. Then stir the Gelatin into the peaches.

6. Place the Peaches in the fridge for another 15 minutes. Then remove them so they don’t set completely up.

7. While the peaches are in the fridge, whip the cream until it is thick. Stir the whipped cream into the peaches, and pour the mixture onto the graham cracker crust.

8. Spread the remaining Graham Cracker mixture on top of the peach mixture.

9. Refrigerate for at least 3-4 hours before serving.

10. Serve and enjoy!