Cream Cheese Peach Pie

1 large graham cracker crust

Beat together:
1 - 8 oz. package of cream cheese, softened
3/4 c. powdered sugar
1/2 tsp. vanilla

Fold into mixture:
2 c. cool whip
1 c. whipped cream, whipped

Put in pie shell.

Topping:
2 TB. cornstarch
2 TB. lemon juice
1/2 c. water
1/2 c. sugar
1 TB. butter

Mix together until cornstarch is not lumpy, bring to a boil and boil 1 minute. Add 1/4 tsp. almond extract if desired. Cool until warm. Add 2 large sliced peaches to this mixture and pour onto cream cheese mixture. Refrigerate until ready to eat.

Notes: I think there is enough of the cream/cream cheese mixture to make 2 pies. I would then have more peaches. The topping seemed a bit cloudy and perhaps that was because of the lemon juice I used. There should be enough glaze to cover 4 peaches for 2 pies. This would also be good in a pastry shell.