1 graham cracker crust
6 lg. ripe peaches, peeled and sliced
8 oz. cream cheese
1 condensed milk
1/3 c. lemon juice
1 tsp. vanilla

Line pie crust with half of the peaches. Combine cheese, milk, lemon juice, and vanilla. Mix with electric mixer until thoroughly combined and smooth. Pour over peaches; top with remaining peaches. Cover tightly with plastic wrap and allow to chill 3 to 6 hours before serving. Best when eaten within 2 days.