| 1 | Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. |
| 2 | Reserve 3 peach slices for garnish. |
| 3 | Place remaining peaches in blender or food processor. |
| 4 | Cover and blend, or process, until smooth. |
| 5 | Stir peaches into gelatin. |
| 6 | Refrigerate about 1 hour or until very thick but not set.beat gelatin mixture on high speed about 4 minutes or until thick and fluffy. |
| 7 | Beat 1 cup whipping cream in chilled medium bowl until stiff. |
| 8 | Fold into gelatin mixture. |
| 9 | Pour into springform pan, 9 x 3 inches. |
| 10 | Refrigerate about 3 hours or until set. |
| 11 | Run knife around edge of dessert to loosen; remove side of pan. |
| 12 | Place dessert on serving plate. |
| 13 | Beat 1 cup whipping cream in chilled medium bowl until stiff. |
| 14 | Spread side of dessert with half of the whipped cream. |
| 15 | Carefully cut cookies crosswise in half. |
| 16 | Arrange cookies, cut ends down, vertically around side of dessert and press lightly. |
| 17 | Garnish with remaining whipped cream and peach slices. |
| 18 | Refrigerate any remaining dessert. |
| 19 | 12 servings; 280 calories per serving. |
