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Gwen's RECIPE OF THE DAY: Creamy Layered Peach Squares

August 4, 2010

2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup  Sugar, divided
1/2 cup Butter or margarine, melted
1-1/2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large  fresh peaches (about 1-1/4 lb.), peeled, sliced
1-1/2 cups boiling water
1 pkg.  (6 oz.) JELL-O Raspberry Flavor Gelatin
2 cups Ice cubes

MIX crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.

BEAT cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1-1/2 cups COOL
WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peach layer. Refrigerate 4 hours or until firm.

SPECIAL EXTRA: Garnish with fresh raspberries and peach slices.

HOW TO SOFTEN CREAM CHEESE Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 20 sec. or just until softened.

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