Peachy Cream Cheese - cooking recipe

Ingredients

1 (8 or 9-inch) graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 c. ReaLemon reconstituted lemon juice
1/2 tsp. almond extract
1 (29 oz.) can sliced yellow cling peaches, drained and patted dry

Preparation

In large mixer bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly.
Stir in lemon juice and extract.
Spread about 1/3 of the filling on bottom of crust.
Reserving several slices for garnish, arrange peaches on filling and around edge of crust.
Top with remaining filling and garnish with reserved peaches. Chill 2 hours.
Refrigerate any leftovers.