This is one of my favorite summer pies, passed down from my Great Aunt Bobbi. It is wonderfully refreshing on a warm, sunny day and a great way to use fresh peaches.
1 pkg. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. milk
3 1/2 c. whipped cream, divided
1 pie shell, cooked and cooled (I use a homemade tart pie shell)
2-4 medium peaches, diced
1 small pkg. instant vanilla pudding
1 c. cold milk
1/4 tsp. almond extract
Beat the cream cheese, sugar and 2 tablespoons milk until smooth. Fold in 2 cups whipped cream. Spread on crust. Top with diced peaches, pressing down into cream mixture. Chill while making the top layer.
Prepare pudding using 1 cup cold milk. Add extract and let stand for 5 minutes. Fold in remaining whipped cream and spoon over cream cheese mixture. Decorate with fresh peaches on top. Freeze for 1 hour or refrigerate for 3 hours.
Yield: 1 9" pie
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