1 single baked pie crust
1 can (1 lb. 5 oz.) peach pie filling
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 env. whipped topping mix (Dream Whip is what I use)
1/4 c. sugar
1 c. (8 oz.) carton sour cream

Combine peach pie filling, 1/2 tablespoon sugar, cinnamon and nutmeg; set aside. Prepare whipped topping mix as directed on box except omit 2 tablespoons of the milk. Beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream. Spoon about 1/2 of the peach mixture into pie shell (already baked).

Spread about 2/3 of whipped topping mixed peaches. Keep layering ending up with a swirl of topping on peaches. Top with a maraschino cherry. Chill 2 hours. Keep refrigerated.