• For the peaches: drain one can and dice the peaches. If desired, drain the additional can and slice or chop the peaches to place on top of the dessert before serving.

Nilla Wafer Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Peach Gelatin

• Into a 2-cup measuring glass, mix the peach gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.

Peach Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• Spread one can of the drained and chopped peaches over the top of the cheesecake.

Peach Cream Layer - continued

• After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the peach cream onto the cheesecake layer over the chopped peaches and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and the second can of chopped or sliced peaches.