Peaches-N-Cream Pie - cooking recipe

Ingredients

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

Preparation

Beat cheese until smooth; blend in sugar and milk.
Fold in 2 cups of the whipped topping and spread in crust.
Top with diced peaches, pressing down lightly.
Chill.
Prepare pie filling mix with 1 cup of 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.