Peaches and Cream Dessert

INGREDIENTS:

Crust:

• 1 (16 oz.) pkg. crushed pecan shortbread cookies
• 1/2 c. butter, melted

Filling:

• 8 oz. cream cheese, softened
• 1 c. powdered sugar
• 8 oz. Cool Whip, thawed

Fruit:

• 6 c. fresh or frozen sliced peaches
• 1/3 c. unsweetened pineapple juice

Glaze:

• 1 c. sugar
• 1 (3 oz.) pkg. peach Jell-O
• 2 Tbsp. cornstarch
• 12 oz. lemon-lime soda

DIRECTIONS:

In a small bowl combine crushed cookies and butter. Press into bottom of ungreased 9×13 dish. Beat cream cheese and powdered sugar until smooth. Add Cool Whip. Spread over crust. Combine peaches and pineapple juice. Arrange on cream cheese layer. In a small saucepan combine sugar, Jell-O and cornstarch; stir in soda until smooth. Bring to boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature. Put on top of fruit. Cover and refrigerate overnight. Serves 10-15. Note: You can make any size you want.