CRUST:

2 1/2 cups crushed graham crackers
1/2 cup reserved peach juice
1/4 cup (1/2 stick) butter, melted

In a small bowl, combine the crumbs and peach juice; add butter and blend well, add extra juice if needed. Press onto the bottom and up the sides of a greased 9x11-inch pie plate. Refrigerate for 30 minutes before filling, or bake at 375°F for 8 to 10 minutes or until crust is lightly browned. Cool thoroughly on a wire rack before filling.

FILLING:

1 lg. can peaches (light syrup or own juice), drained
2 tbsp. lemon juice
1/4 cup reserved peach juice
1 tsp. vanilla
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 (8 oz. ea.) pkgs. cream cheese
1 lg. tub Cool Whip, thawed
sprigs of mint and sliced peaches to decorate

Take drained peaches, lemon juice, peach juice, vanilla and sweetened condensed milk and place in blender, mix well.

Once pureed, slowly add in both packages of cream cheese. Consistency should be of a thick milkshake. Pour into bowl then slowly add in entire container of Cool Whip. Do not overmix,

Place mixture over graham crust and put in freezer for minimum of 4 hours (longer the better).

Take out 20 minutes before serving and add slices of peaches and sprigs of mint for decoration.

Variation: Can substitute raspberry or blueberry puree instead of peaches - add extra liquid to compensate for juice.

Can also make 2 smaller pie plates and keep in freezer up to 6 months.

Submitted by: Gina S.