Peaches and Cream Dessert

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) pecan shortbread cookies, crushed
1/2 c. butter, melted
1 c. sugar
1 pkg. (3 oz.) peach gelatin
2 Tbsp. cornstarch
1 can (12 oz.) lemon-lime soda
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
6 c. fresh or frozen sliced peeled peaches, thawed
1/3 c. unsweetened pineapple juice

Directions:
In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 9x13 dish.

In a small saucepan, combine the sugar, gelatin 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 confectioners' sugar until smooth.  Beat in whipped topping until blended.  Spread over crust.  Combine peaches and pineapple juice.  Arrange over cream cheese layer.  Pour gelatin mixture over top.  Cover and refrigerate overnight.