1-1/2 c graham cracker crumbs
1/4 c butter, melted
2 TB sugar
4 pkg cream cheese
1/2 c sugar
1 pkg (12oz) frozen misxed berries, thaw & drain
1 tub (8oz) cool whip
Line 13x9 inch pan with foil, with ends extending. Mix crumbs, butter and 2 TB sugar;
press onto bottom of pan. Refrigerate.
Beat cream cheese and 1/2 cup sugar until blended. Smash berries, stir into cheese mixture.
Gently stir in 2 cups topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Top with remaining whip after removing from pan
2 c Graham crumbs
1 c sugar, divided
4 pkgs (8oz each) cream cheese, softened
1 pkg peach jello
2 fresh peaches, chopped
1 tub cool whip
Mix crumbs, margarine and 1/4 c sugar. Press onto bottom of 13x9 inch pan. Refrigerate.
Beat cream cheese and remaining 3/4 c sugar until well blended.
Add dry jello mix and mix well. Stir in peaches and cool whip. Spoon over crust, cover.
Refrigerate 4 hours or until firm
**You can use 1 drained 15 oz can of peaches instead of fresh
