Directions:

Bake pastry shell following directions on package. Then set aside to cool.

In a large saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.

Stir in gelatin and lemon juice until gelatin is dissolved. Cool quickly by setting pan in a bowl of ice for a few minutes.

Stir in the peaches. Pour into baked, cooled crust. Chill for at least 3 hours or until set.

Garnish with whipped topping before serving.