1 (8 oz.) softened cream cheese
1 (14 oz.) sweetened condensed milk (not evaporated)
2 c. chopped pared fresh, canned or frozen peaches, pureed (about 1 1/2 c.)
1 tbsp. lemon juice
1/4 tsp. almond extract
Few drops red and yellow food coloring (optional)
1 (8 oz.) Cool Whip, thawed
2 (6 oz.) graham cracker crumb crusts
Additional peach slices

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then pureed peaches, lemon juice and food coloring if desired. Fold in whipped topping. Pour equal portions into crusts. Freeze 4 hours or until firm. Remove from freezer 5 minutes before serving. Garnish with additional peach slices. Return ungarnished leftovers to freezer.