4 lg. peaches, cut into bite-size pieces
1 c. heavy or whipping cream
1 pkg. (3 1/2 oz. size) vanilla instant pudding
1 c. milk
1/2 tsp. lemon extract

Put half of cut up peaches into pie crust. At medium speed (small bowl) whip cream until stiff peaks form. In large bowl, prepare vanilla pudding but with only 1 cup milk. Gently fold in whipped cream and lemon extract. Put into pie shell. Top with remaining peaches. Refrigerate at least 15 minutes. Serves 8.