Perfect Peaches and Cream Pie

I got this recipe from Taste of Home a few years ago.  I'm considering making this for Easter lunch, and thought I'd share it.  The pictures are my own, from when I posted this on a different blog a few years ago.

Perfect Peaches & Cream Pie 

Crust 

1 1/4 cup honey graham cracker crumbs (regular would be okay too)
1/4 cup sugar 6 Tbsp butter -- melted

Filling

4 oz cream cheese -- softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping -- thawed 

Topping 

1 pkg (3 oz) peach gelatin
1 pkg (3 oz) cook-and-serve vanilla pudding mix
1 1/4 cups water
2 cups sliced peeled fresh peaches (about 2) or canned sliced peaches

In a bowl, mix cracker crumbs and sugar. Stir in the butter. Press onto bottom and sides of an ungreased 9" pie plate. Bake at 375 for 6-8 minutes or until slightly brown. Cool completely. In a small bowl, blend cream cheese and confectioners' sugar. Add whipped topping and mix. Spread over crust with a rubber/silicon spatula. Refrigerate until set. In a small saucepan, combine gelatin and pudding mixes. Stir in water and bring just to a boil over medium-low heat, stirring constantly. Remove from heat and cool for 5 minutes. Arrange peach slices over filling. To get it to look like a flower the way I did, start at the edge, putting the slices down fat-side toward the edge. Do a whole ring that way, then do a ring inside that, and a ring inside that, until you've filled the whole pie with a layer of peach slices. Spoon gelatin mixture over the peaches. Refrigerate for 4 hours or until chilled and set.