1 (16 ounce) package sugar cookie crumb cakes
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package unsweetened lemon flavored Jell-O
1 cup boiling water
1 cup peach schnapps, drained
1 cup peaches, pitted and sliced
1/4 cup white sugar
1 egg
1 tablespoon cornstarch
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (14 ounce) can cherry pie filling
In a medium bowl, mix graham cracker crumbs, lemon gelatin, and boiling water. Mix until batter is moistened. Pour mixture into cracker crust. Sprinkle peach schnapps over crust, then cut and scoop peach slices into 1/4 cup graham cracker crumbs mixture. Stir lemon and lemon zest into graham cracker mixture. Transfer peach halves to graham cracker crumbs mixture. Sprinkle vanilla and orange extract over peach pie filling. Arrange peach slices on top of gelatin mixture. Chill and refrigerate in refrigerator for 1 hour. Refrigerate remaining pie filling.