1 pkg. (16 oz.) pecan shortbread cookies, crushed
(you can also do vanilla wafer cookies or graham cracker crust)
1/2 Cup butter, melted
1 Cup sugar
1 pkg. (3oz.) peach jello
2 Tbsp. cornstarch
1 can (12 oz.) lemon-lime soda
1 pkg. (8 oz.) cream cheese, softened
1 Cup powdered sugar
1 carton (8 oz.) thawed whipped topping
6 Cups fresh or frozen sliced peeled peaches, thawed
1/3 Cup unsweetened pineapple juice(I didn`t have any-turned out fine)
In a small saucepan, combine the cookie crumbs and butter, press onto
the bottom of an ungreased 13 x 9 inch dish.
In a small saucepan, combine the sugar, jello, and cornstarch; stir in
soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until
slightly thickened. Cool to room temperature, stirring occasionally.
Meanwhile, in a large bowl, beat cream cheese and powdered sugar until
smooth. Beat in the whipped topping until well blended. Spread over the
crust. Combine peaches and pineapple juice. Arrange them over the
cream cheese layer. Pour jello mixture over the top. Cover and refrigerate
Makes 15 servings
This is so yummy!!!