2packages (8 oz each) cream cheese, softened
1/4cup sugar
1/3cup heavy whipping cream
1envelope unflavored gelatin
1can (21 oz) peach pie filling
Bake 1 1/2 packages (16 oz each) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies as directed on package. Cool completely. Line 13x9-inch pan with foil or cooking parchment paper, leaving about 1 inch hanging over two sides. In food processor, place cooled cookies. Cover and process until finely crumbled. Press half of the crumbs in bottom of prepared pan. Set aside. In large bowl, beat cream cheese, sugar, heavy whipping cream and gelatin on low speed until creamy. With spatula, gently fold in peach pie filling. Spread mixture evenly in pan. Sprinkle remaining cookie crumbs over filling; press gently. Cover with plastic wrap; place in freezer 2 hours. Remove from pan using overhanging parchment paper. Cut into 6 rows by 4 rows.