Creamy Peach Yogurt Pie

In a small bowl, dissolve gelatin in the boiling water. Chill, covered, about 30 minutes or until partially set. (The mixture should have the consistency of raw egg whites.)

In a large bowl, beat cream cheese with an electric mixer on medium-high speed until smooth. Add gelatin mixture and yogurt. Beat until light and fluffy. Chill, covered, 45 to 60 minutes or until partially set. Pour filling into piecrust. Chill, covered, for at least 6 hours or overnight.

Before serving, stir together the peach slices and jam in a medium bowl. Spoon over pie slices.