Frozen Peach Cream Pie - cooking recipe

Ingredients

2 (6 oz.) pkg. graham cracker crusts
4 medium peaches, pared and chopped
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk
1/4 tsp. almond extract
1 Tbsp. lemon juice
1 (8 oz.) container Cool Whip

Preparation

In a blender, blend chopped peaches until smooth, set aside. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand, then peaches, lemon juice and extract.
Fold in Cool Whip.
Pour equal portions into crusts.
Freeze 4 hours or until firm.
Garnish with fresh peach slices, if desired.