2/3 c. evaporated canned milk
1 1/4 c. graham cracker crumbs
1/3 c. melted butter
#2 can cling peach slices
1 1/2 tsp. plain gelatin
1 (3 oz.) pkg. cream cheese, softened
1/4 c. granulated sugar
1 tbsp. lemon juice

Chill mixing bowl. Chill milk until ice cold. Blend crumbs and butter; pack firmly in bottom and sides of 9 inch pie pan. Chill. Drain peaches, saving 1/4 cup of juice. Set aside a few slices for decorating top of pie. Dice the rest of the peaches into small pieces (fruit cocktail size). Soften gelatin in 1/4 cup of peach juice, melting over hot water. Remove from heat and blend in softened cheese and sugar. Whip chilled milk in chilled bowl until light and fluffy. Add lemon juice and whip until stiff. Beat in cheese mixture, 1/4 at a time. Fold in diced peaches. Turn into chilled crust and top with peach slices. Chill 3 hours or longer.