1. Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
2. Beat Neufchatel and remaining sugar with mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Pour over crust.
3. Refrigerate 4 hours or until firm.
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