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.