Ingredients

GRAHAM CRACKER CRUST:
18 whole graham crackers
Pinch of salt
1/4 cup light or dark brown sugar (53 grams)
1/2 cup butter (113 grams), melted
CREAM CHEESE FILLING:
8 ounces cream cheese (226 grams), softened to room temperature
2 cups heavy whipping cream (500 ml)
1/4 cup granulated sugar (50 grams)
PEACH TOPPING:
2 cups peach juice or nectar (500 ml)
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup granulated sugar (50 ml)
5-6 peaches , sliced

Instructions

1.To make the graham cracker crust, use a food processor or a ziplock bag with a rolling pin to crush graham crackers.
2.Combine graham cracker crumbs, pinch of salt, brown sugar, and melted butter.
3.Press evenly into the bottom of a jelly roll pan (12in x 17in x 1in). You can also use 9in x 13in pan, you'll just end up with thicker squares. Chill crust in the fridge while you prepare the filling.
4.To make the filling, beat the softened cream cheese with an electric mixer until smooth. Add heavy whipping cream and sugar and beat until thick and smooth, about 2 minutes.
5.Spread evenly on top of the graham cracker crust. Chill in the fridge while you prepare the topping.
6.To make the topping, pour 1/4 cup of the peach juice into a small bowl. Sprinkle the gelatin on top and let it sit for a few minutes until absorbed into the juice.
7.Heat remaining juice and sugar just to a boil, stirring until the sugar is dissolved. Pour over the gelatin mixture and whisk until gelatin is completely dissolved and mixture is smooth. Set aside to cool while you slices the peaches.
8.Layer peach slices on top of the cream filling. Spoon peach gelatin mixture over the top, covering the peaches as much as possible without spilling over the sides. If you use a jelly roll pan, you may not be able to use all of the gelatin mixture.
9.Carefully transfer pan to the fridge and chill for at least 2 hours until set and firm.
10.NOTES: If you'd like, you can substitute a 6oz box of peach Jell-O for the peach juice, gelatin and sugar in the topping. Follow directions on the box.
11.If the peaches aren't completely covered with the gelatin/Jell-O the peaches may brown over time and will be best served within 12 hours.
12.Can also be prepared in 2 9-inch pie pans.
13.Feel free to make this recipe with other fruit if desired! My mom would often use fresh strawberries and strawberry Jell-O.

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