Peaches and Cream Cheesecake (No Bake!)

What You Need

2 cups  Graham Crumbs

6 Tbsp. non-hydrogenated margarine, melted

4 pkg. (250 g each) Light Brick Cream Cheese Spread, softened

3/4 cup sugar

1 pkg. (4-serving size) Peach Jelly Powder       

 3         fresh peaches, chopped

3 cups thawed  Light Whipped Topping

Make It

MIX graham crumbs and margarine; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Add dry jelly powder; mix well. Stir in peaches and  spoon over crust.
REFRIGERATE 4-6 Hours.