Peaches 'N Cream Icebox Pie - cooking recipe

Ingredients

1 premade 9-inch graham cracker crust
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla extract
3 -4 peaches, sliced thin (no need to peel)
1 (8 ounce) jar peach preserves (or sweet orange marmalade)
1/4 teaspoon cinnamon

Preparation

In medium mixing bowl, beat cream cheese until smooth.
Add condensed milk and blend well.
Add lemon juice and the vanilla extract. Blend well to combine.
Pour into premade pie shell.
Cover and refrigerate pie for at least three hours, or freeze.
(Note: The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing).
Peach Topping:
In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.