Peaches and Cream Pie

18 cinnamon graham crackers
1/8 cup white sugar
6 tablespoons butter or margarine
1 (4 ounce) package cream cheese
1/2 cup confectioners sugar
1/2 cup nondairy whipped topping
1 (3 ounce) package peach flavored gelatin
1 (3.4 ounce) package vanilla, cook-and-serve pudding
   mix
1 1/4 cups water
1 (15.25 ounce) can sliced cling peaches, drained
                   
1. Place graham crackers in a plastic bag, and seal. Using a
   rolling pin or a hammer, crush into fine crumbs. Combine
   crumbs and sugar. Stir in melted butter or margarine.
   Press mixture over bottom and up sides of a 9 inch pie
   pan. 
2. Bake at 375 degrees F for 6 to 9 mins, or until edges
   are brown. 
3. Beat together cream cheese and sugar in a medium-size
   bowl until well mixed. Stir in whipped topping. Spread
   mixture evenly into crust. Arrange fruit in an attractive
   pattern over the top of pie. 
4. Stir together gelatin, pudding mix, and water in a med-size
   saucepan until smooth. Place over med-low heat; stir constantly
   until mixture comes to boil. Let cool 5 mins. Spoon gelatin
   mixture over fruit. Refrigerate 4 hours, or until set.