Peach Torte

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Peach Torte

2 ½ cups graham cracker crumbs                            

2 cups sugar, divided                                              

¾ cup butter, melted                                               

1 (8 oz.) package cream cheese, softened              

1 cup powdered sugar                                              

2 (8 oz.) container thawed whipped topping, div.

2 tsp. vanilla extract

*4 cups thinly sliced ripe peaches

1 1/4 cups water

4 Tbl plus 1 tsp all-purpose flour

*1 (3 oz.) box peach-flavored gelatin

Garnish: sliced peaches

* means see recipe for details or alternatives

Blend 1 ¼ cups sugar and flour together (to avoid lumps). In a medium saucepan, combine water and sugar/flour mixture.  Bring to a boil over medium heat, stirring constantly.  Remove from heat and stir in peach gelatin (* if using a 6 oz. box of gelatin, be sure to only use ½); let cool completely.  Do not let set-up completely because you need to pour it later.

Spray a 13x9-inch baking dish with non-stick spray. In a medium bowl, combine graham cracker crumbs, ½ cup sugar and melted butter.  Press into bottom of baking dish; set aside.

In a medium bowl, combine cream cheese and powdered sugar.  Beat at medium speed with an electric mixer until smooth.  Beat in one package whipped topping and vanilla.  Spread evenly over graham cracker layer; set aside.

In a medium bowl, combine peach slices with ¼ cup sugar (*can also use 4 small cans (soup size) of peaches instead of fresh).  Save some peaches for garish, if desired. Place peach slices evenly over the cream cheese layer; set aside.

Spread cooled gelatin over peach layer. Spread second container of whipped topping over gelatin layer.  Garnish with sliced peaches, if desired.