1 can peach pie filling
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 baked pie shell
1 env. whipped topping mix
1/4 c. sugar
1 c. sour cream
Maraschino cherries

Combine pie filling, 2 tablespoons sugar, cinnamon, and nutmeg; set aside. Prepare topping as directed on package except omit 2 tablespoons milk; beat until stiff. Add 1/4 cup sugar at low speed; fold in sour cream.

Spoon 1/2 peach mixture into pie shell. Spread 2/3 whipped topping over it. Spoon remaining peaches on top. Swirl remaining whipped topping on each serving. Top with cherries and chill 2 hours. Store in refrigerator.