Bottom Crust:

18 graham cracker squares (1 package)
4 Tb. butter, melted
2 Tb. sugar

Dessert

1 (6 ounce) package vanilla pudding mix (the kind you cook)
1 (6 ounce) package Jello peach gelatin
4 c. water
1 1/2 c. whipped topping
3 c. peaches, sliced

In a medium sauce pan, combine dry pudding mix, Jello powder and water.
Stir and heat to a boil.
Let it boil for one minute.
Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
Peel and cut up peaches (or fruit of choice) and set aside.
Remove cooled Jello from the fridge and fold in the whipped topping.
Next fold in fresh fruit.
Place back in fridge.
Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
Remove Jello mixture and pour into the crust.
Place back in fridge to continue firming up, about another hour.
Serve with whipped topping.
Serves 15.