1 (8 oz.) pkg. cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
3 1/2 c. thawed Birds Eye Cool Whip Whipped Topping
1 baked 9-inch pie shell, cooled
2 med. peaches, peeled, pitted and diced
1 (4-serving size) pkg. Jello vanilla or lemon flavor instant pudding and pie filling
1 c. cold milk
1/4 tsp. almond extract

Beat cheese until smooth; blend in sugar and 2 tablespoons milk. Fold in 2 cups of the whipped topping and spread in crust. Top with diced peaches, pressing down lightly. Chill.

Prepare pie filling mix with 1 cup milk as directed on package for pie. Add extract and let stand 5 minutes. Fold in remaining whipped topping and spoon over cheese mixture. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and peach slices, if desired.