Peachy Lemon Whip

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 3 1/2 ounces lemon pie filling mix
• 1 (410 g) can Carnation Evaporated Milk, chilled well (use 2/3 of the can and save the rest for another use)
• 2 tablespoons lemon juice
• 2 cups well drained sliced peaches

1. Mix crumbs and butter together. Reserve 1/4 cup for topping.
2. Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
3. Prepare pudding mix as for pie. Cool, stirring often.
4. Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
5. Add lemon juice to the whipped milk.
6. Beat cooled pudding until light and fluffy.
7. Fold the pudding and whipped milk together.
8. Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.

graham cracker crumbs, butter, lemon pie filling, carnation, lemon juice, well

Taken from www.food.com/recipe/peachy-lemon-whip-138486 (may not work)