No-Bake Lemon Peach Pie

• 1-1/4 cups graham cracker crumbs
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup milk
• grated peel and juice from 1 medium lemon
• 3 cups thinly sliced peeled fresh peaches (3 to 4 medium peaches), divided
• 1 cup thawed COOL WHIP Whipped Topping
• 1/4 cup apricot jam, heated
• 1/4 cup fresh raspberries

1. Mix crumbs and butter in 9-inch pie plate.
2. Press firmly onto bottom and up side of pie plate to form crust.
3. Beat cream cheese and powdered sugar in medium bowl with electric mixer on medium speed until well blended.
4. Add milk, lemon peel and juice; mix well.
5. Chop 1 cup of the peach slices.
6. Add to cream cheese mixture with the whipped topping; stir gently until well blended.
7. Pour into crust.
8. Top with remaining 2 cups peach slices.
9. Brush apricot jam over peaches.
10. Top with raspberries.
11. Refrigerate at least 30 minutes before serving.
12. Store leftover pie in refrigerator.

graham cracker crumbs, butter, philadelphia cream cheese, powdered sugar, milk, lemon, peaches, apricot, fresh raspberries

Taken from www.kraftrecipes.com/recipes/no-bake-lemon-peach-pie-63849.aspx (may not work)