1In a medium bowl dissolve the peach jello in the boiling water, stirring well until fully dissolved. Add the cold water, stirring well. When ice is melted, then fold in the cool whip. Do not over mix, do not use FROZEN cool whip or the pie will NOT set up.
2Add about 1/2 c. well drained, diced pieces into the filling mix. Spoon into a graham cracker crust. Cover and place in the fridge for at least an hour prior to serving.