1 (8 oz.) cream cheese, softened
1 can Eagle Brand milk
2 c. chopped pared (fresh, canned or frozen) peaches, pureed about 1 1/2 c.
1 tbsp. ReaLemon lemon juice
1/4 tsp. almond extract
Few drops red & yellow food coloring, optional
1 (8 oz.) container frozen non-dairy whipped topping, thawed
2 (6 oz.) pkg. graham cracker crumb crusts
Additional peach slices

In large bowl, beat cheese until fluffy. Gradually beat in milk, the pureed peaches, ReaLemon lemon juice, extract and food coloring if desired. Fold in whipped topping. Pour equal portions into crust. Freeze 4 hours or until firm. Remove from freezer 5 minutes before serving. Garnish with additional peaches.