4 lg. peaches
1 chocolate crumb pie crust
1 c. whipping cream
1 (3 1/2 oz.) pkg. vanilla instant pudding
1 c. milk
1/2 tsp. lemon extract

Peel, pit and cut peaches into bite size pieces. Place half of peaches in pie crust. In small bowl with mixer at medium speed, beat whipping cream until stiff peaks form. In large bowl, prepare pudding with 1 cup milk. With wire whisk gently fold whipped cream and lemon extract into pudding mixture. Spoon cream filling over peaches, top with remaining peaches. Refrigerate and let pie set 10 minutes. Serves 8.