1 graham cracker crust
8 oz. cream cheese, soft
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1/2 tsp. almond extract
1 (29 oz.) can sliced peaches, drained & patted dry

In large bowl, beat cream cheese until light and fluffy. Add milk; blend thoroughly. Stir in lemon juice and extract. Spread 1/3 of filling on bottom of crust. Arrange peach slices on filling and around edge of crust, reserving several slices for garnish. Top with remaining filling and garnish with remaining peaches. Chill 2 hours. Keep refrigerated.