1 can (15 oz.) peach slices in lite syrup, undrained
4 oz. PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 cup thawed COOL WHIP LITE Whipped Topping
1/4 cup raspberry jam or preserves
HONEY MAID Grahams Honey Sticks
Drain peaches, reserving 1/4 cup of the syrup. Pour reserved syrup into medium bowl. Add cream cheese. Beat on medium speed with electric mixer until well blended; set aside.
Chop the peaches coarsely. Remove 1/3 cup of the peaches; cover and refrigerate for later use. Gently stir remaining chopped peaches and the whipped topping into cream cheese mixture. Spread into 9-inch pie plate; cover. Refrigerate at least 30 min.
Spoon jam onto center of cream cheese mixture to within 1 inch of edge. Place reserved peaches around edge. Serve with the graham sticks.
Let the kids help by adding the finishing touches of the jam and reserved chopped peaches.