(Wanda Gioannini)

4 cups sliced fresh peaches
1 cup sugar
1 cup water
3 Tbsp. cornstarch
1/2 cup water
3 oz pkg. peach Jell-o
9 - 10 inch cooked pie shell
Cool Whip

Place peaches in pie crust. Set aside. Combine sugar and 1 cup water in small pan. Bring to a boil. Mix cornstarch and the 1/2 cup water together and add to the boiling water. Boil til cloudy and thick about 2-3 minutes. Stir in Jell-o. Cool slightly. Pour over peaches. Refrigerate til set. Serve with Cool Whip.