Orange Peach Pie

3 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup sugar
2 packages (.3 ounce each) orange gelatin
5 cups diced peeled fresh or frozen unsweetened peaches, thawed and drained
1 graham cracker crust (8 inches)
1 cup whipped topping

In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool.

Fold in peaches. Pour into the crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping. Makes 8 servings.