1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
2 tbsp. milk
3 1/2 c. Birds Eye cool Whip topping, thawed
4 c. sliced fresh peaches
2 pkg. (4 serving size) pudding & pie filling (reg. or sugar free), instant pudding
3 1/2 c. cold milk

Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9 inch pie pan. Chill.

Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping. Spread over crust. Arrange peaches in even layer. Using 3 1/2 cups cold milk prepare pudding as directed on package. Pour over peaches. Chill several hours or overnight. Shortly before serving spread remaining whipped topping over pudding. Garnish with additional peaches if desired.

For other variations: Replace for peaches - 2 pints of strawberries, halved or use 3 bananas, sliced or 1 can (20 ounce size) crushed pineapple.