Peachy Cream Cheese Pie

• 1 (8 or 9-inch) graham cracker crumb crust or 1 (8 or 9-inch) regular pie crust, baked as directed and cooled
• 1 (8 oz.) pkg. cream cheese, softened
• 1 can sweetened condensed milk
• 1/3 c. lemon juice
• 1/2 tsp. almond extract
• 1 (29 oz.) can sliced peaches, drained and patted dry
• 1 small jar cherries (red or green) optional

1. In large mixer bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly.
2. Stir in lemon juice and extract.
3. Spread 1/2 filling into pie crust.
4. Arrange slices of peaches on top of first layer.
5. Add other 1/2 filling. Garnish with remaining peaches.
6. (If you choose to also use the cherries, you would then put the cherries on top of the slices of peaches.)
7. Chill 2 hours.

graham cracker crumb crust, cream cheese, condensed milk, lemon juice, almond extract, peaches, cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960409 (may not work)