Fresh Strawberry-Peach Cream Pie

Preheat oven to 375 degrees F. Lightly coat a 10-inch springform pan with cooking spray. In a bowl stir together crackers and brown sugar. Stir in melted butter until well combined. Press evenly onto bottom of the prepared pan. Bake 5 to 6 minutes or until edges are light brown. Cool on a wire rack.

In a small saucepan sprinkle gelatin over milk. Let stand 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Let cool 10 minutes.

In a large bowl beat cream cheese with a mixer on medium speed until smooth. Beat in marshmallow creme and vanilla. Gradually beat in cooled milk mixture until smooth.

Pour cream cheese mixture into the cooled crust; cover. Chill up to 8 hours or until set. Top with strawberries and peaches just before serving.