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PEACHES-N-CREAM PIE
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| Peaches-n-Cream Pie | |
| 1 (8-ounce) package | cream cheese |
| 2 tbsps | sugar |
| 2 tbsps | milk |
| 3 1/2 cups | thawed whipped topping |
| 1 baked 9" pie shell 2 mediums peaches, peeled, pitted, and diced | |
| 1 package (4 serving size) | vanilla or lemon flavored instant pudding and pie filling |
| 1 cup | cold milk |
| 1/4 tsp | almond extract |
Beat cream cheese until smooth. Blend in sugar and 2 tbsp milk. Fold in 2 cups whipped topping and spread in pie crust. Top with diced peaches, pressing down lightly. Chill. Prepare pie filling mix with 1 cup milk as directed on package for pie. Add almond extract and let stand 5 minutes. Fold in remaining whipped topping and spoon over cream cheese mixture. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with peach slices around outer edge.
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