1 (8 oz.) pkg. cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
3 1/2 c. whipped topping
3 med. peaches, peeled, diced
1 sm. pkg. Jello vanilla instant pudding & pie filling
1/4 tsp. almond extract

Beat cream cheese. Add sugar and milk. Blend well. Fold 2 cups whipped topping with cream cheese mixture. Spread into pie shell, baked and cooled. Press peaches into filling mixture; chill. Mix together pudding and pie filling as directed on package. Add extract and let stand 5 minutes. Fold in remaining whipped topping. Spoon into pie shell. Freeze 1 hour or chill 3 hours. Garnish with peach slices. (This will fill 1 deep dish 9" pie or 2 (8") pie shells.)