2 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 c. peach cream liqueur
8 oz. container non-dairy whipped topping, thawed
10" prepared graham cracker crust
Toasted sliced or slivered almonds or mint for garnish

In large bowl beat cream cheese and sugar until fluffy. Slowly blend in the peach liqueur. Fold in whipped topping; spoon into crust. Refrigerate at least 4 hours or overnight. Garnish with almonds and/or mint. If desired, serve with peach cream sauce.

PEACH CREAM SAUCE:

1 pkg. 16 oz. (4 cups) frozen peach slices
1/3 c. sugar
1 c. orange juice
1 tbsp. plus 2 tsp. cornstarch
1 c. peach cream liqueur

In medium saucepan heat peach slices, sugar and 3/4 cup orange juice (reserve the other 1/4 cup) until peaches are barely thawed. Combine the 1/4 cup orange juice with the cornstarch and stir into the peach mixture. Cook and stir over medium heat until clear and thickened. Blend in the cream liqueur. Cover and refrigerate. Serve cold.

I use the large prepared graham cracker crust and have used fresh or canned peaches. I have also cut down on the peach liqueur in both filling and sauce to 3/4 cup.