1 (8 inch) graham cracker crust
1 pkg. vanilla pudding and pie filling
1 3/4 c. milk
1 (16 oz.) can sliced peaches, well drained

Cook vanilla pudding using 1 3/4 cups milk according to package directions Add well drained peaches and pour into crust. Refrigerate at least 2 hours. May also be made with 8 inch regular cooked pie shell.

TOPPING:

1 (8 oz.) container heavy cream
1/2 c. vanilla ice cream
2 tbsp. marshmallow fluff

Place all ingredients into bowl - whip to heavy consistency. Put topping on pie. Refrigerate leftovers.