Peaches and Cream Pie

>> Monday, February 17, 2014

This pie tastes so summery, even in the dead of winter.  Canned peaches to the rescue!  We doubled this to make two.

Peaches and Cream Pie
6 oz. cream cheese, softened
3/4 c. powdered sugar
1/4 tsp. almond extract
3/4 c. whipping cream, whipped
1 (16 oz.) can sliced peaches,  well drained
1 (9 inch) graham cracker crust
Using an electric mixer, beat cream cheese until smooth.  Beat in sugar and extract.  Fold in whipped cream and peaches. Spoon into crust. Refrigerate for at least 2 hours before serving. 8 Servings

Notes: I diced the peaches.
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