Peaches N Cream Pie Recipe

  • 8 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons milk
  • 3 1/2 cups whipped topping, thawed, divided
  • 1 baked pie shell cooled (9 inch)
  • 2 peaches, peeled, pitted & diced (medium)
  • 1 package instant vanilla pudding
  • 1 cup cold milk
  • 1/4 teaspoon almond extract
Beat cream cheese, sugar and milk until smooth. Fold in 2 cups of whipped topping and spread mixture into crust.

Top with diced peaches, pressing down lightly, then chill.

Prepare pudding mix with 1 cup milk as directed on package for pie. Add extract and let stand 5 minutes.

Fold in remaining whipped topping and spoon over cheese mixture. Freeze 1 hour or chill in refrigerator 3 hours before serving.

Garnish with remaining whipped topping and peach slices, if desired.

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