Peaches-N-Cream Pie

• 1 pkg. (8 oz.) cream cheese, softened
• 2 Tbsp. sugar
• 2 Tbsp. milk
• 3 1/2 c. thawed Cool Whip
• 1 baked 9-inch pie shell, cooled
• 2 medium peaches, peeled, pitted and diced
• 1 pkg. (4 serving size) vanilla or lemon flavor instant pudding
• 1 c. cold milk
• 1/4 tsp. almond extract

1. Beat cheese until smooth; blend in sugar and milk.
2. Fold in 2 cups of the whipped topping and spread in crust.
3. Top with diced peaches, pressing down lightly.
4. Chill.
5. Prepare pie filling mix with 1 cup of milk as directed on package for pie.
6. Add extract and let stand 5 minutes.
7. Fold in remaining whipped topping and spoon over cheese mixture.
8. Freeze 1 hour or chill in refrigerator 3 hours before serving.
9. Garnish with remaining whipped topping and peach slices, if desired.

cream cheese, sugar, milk, pie shell, peaches, vanilla, cold milk, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274840 (may not work)