3 pkgs. lady fingers
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 pt. all purpose cream
1/3 c. sugar
1 tsp. vanilla
1 can sliced peaches (1/4 to 1/2 c. drained)
1 can raspberry pie filling

Line bottom and sides of a springform pan with lady fingers (rounded side facing out). Whip cream in a small bowl and refrigerate. Mix cream cheese, sugar and vanilla, cream mixture until well blended. Fold whipped cream into cream cheese mixture.

Fold in peaches cut in 1/2 inch chunks. Smooth 1/3 of cream mixture over bottom layer of lady fingers. Add another layer of lady fingers, next 1/3 of cream mixture and another layer of lady fingers. Top with remainder of cream.

Use only 2 packages of lady fingers if you prefer 1 layer instead of 2. Refrigerate 2 hours and top with pie filling.