CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted

Combine crust ingredients and press into 9"x13" pan. Chill.

FILLING:

1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. sugar
2 tbsp. milk
3 1/2 c. frozen whipped topping, thawed
4 c. fresh sliced peaches, tossed in lemon juice
2 (3 oz.) pkgs. instant vanilla pudding
3 1/2 c. cold milk
Sliced peaches for garnish

For filling, beat cream cheese with sugar and 2 teaspoons of milk until smooth. Fold in half of the whipped topping. Spread over crust. Arrange peaches on top in an even layer. Prepare pudding with 3 1/2 cups of milk; pour over peaches. Spread on remaining topping before serving and garnish with sliced peaches. Serves 12.