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1 pkg. (8 oz.) cream cheese, softened
2 tbsp. sugar
2 tbsp. milk, skim
3 1/2 c. lite whipped topping
1 baked 9" pie shell, cooled
2 peaches, peeled, pitted & diced
1 pkg. (4 serving size) sugar-free instant vanilla pudding
1 c. cold skim milk
1/4 tsp. almond extract

Beat cheese until smooth; blend in sugar and 2 tablespoons milk. Fold in 2 cups whipped topping and spread in crust. Top with diced peaches, pressing down lightly. Chill. Prepare pie or pudding mix with 1 cup milk as directed on package for pie. Add extract and let stand for 5 minutes. Fold in remaining whipped topping and spoon over cheese mixture. Freeze for 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and peach slices, if desired.
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