1 deep pie crust shell
2 cans peaches, chopped
1/2 c. sugar
1 (8 oz.) cream cheese, softened
1 1/2 c. powdered sugar
1 tsp. vanilla
2 c. whipped cream topping

Bake pie crust with butter and let cool. In a small saucepan, combine peaches, sugar and bring to a boil, stirring occasionally. Continue to cook about 4 or 5 minutes until peaches are soft. Cool.

In a medium bowl, beat cream cheese, powdered sugar and vanilla. Add whipped cream topping, beat, then add peaches, save about 1/2 cup of peaches and arrange cooked peaches over the top of cream cheese. Chill until set.