Bake two nine-inch deep dish pie crusts until crisp and golden brown.
Mix – 16 ounces of cream cheese & 3/4 cup of sugar. Divide into two and spread on the bottom of pie crusts.
Cook 1 cup of sugar, 4 Tbsp. of corn starch, and 1 cup of water over medium heat until a puddy texture. Then stir in 1 small box of peach jello and remove from heat.
Cut up fruit to fill the pie shells and pour the mix evenly over fruit and freeze overnight at least.
Best if thawed for about an hour and a half before serving. YUMMY!!!!!!!!