1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
2 tbsp. milk
3 1/2 c. thawed whipped topping, baked and cooled 9 inch pie shell
2 med. peaches, peeled and diced
1 (4 oz.) pkg. instant vanilla or lemon pudding
1 c. cold 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 filling; mix with 1 cup milk as directed on package. Add extract, let stand 5 minutes. Fold in remaining whipped topping and spoon over cheese mixture. Freeze 1 hour or chill in refrigerator 3 hours before serving. (Particularly pretty if garnished with overlapping fresh peach slices around outer edge.)