#1946 - Graham Cracker Peach Squares

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
1/4 cup melted butter
1 - 9oz. can sliced peaches (drained but save the juice)
2 - 3oz. boxes peach Jell-O
2 cups boiling water
3/4 cup Breakstone's sour cream
3/4 cup Cool Whip

In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the mixture into the bottom of a greased 9" square glass baking dish. In a measuring cup add the drained peach juice--add enough water to make 1 1/2 cups. In a bowl add both boxes of Jell-O and boiling water--stir until dissolved. Add the peach juice mixture to Jell-O mixture--stir. Cool the mixture to room temperature, then refrigerate it until it starts to thicken. Remove mixture from refrigerator--take out 1 1/2 cups of the thickened Jell-O and reserve it (just let it sit on the counter). To the remaining thickened Jell-O add sour cream and Cool Whip--stir. Spoon the sour cream mixture into the prepared crust--refrigerate until set but not firm. Once set, arrange peach slices on top of the sour cream mixture. Pour the 1 1/2 cups of the thickened Jell-O mixture that you reserved earlier over the top of the peaches. Refrgerate overnight.