8 oz. cream cheese, softened
1 (3.4 oz) pkg. vanilla instant pudding
1 (16 oz.) can sliced peaches
1-3/4 c. cold milk
9” ready-to-use graham cracker crust
Drain peaches, saving 1/2 c. of juice. With electric mixer at low speed, mix cream cheese and juice until well blended. Add milk and pudding mix. Mix for 2 minutes and let stand. Place well drained peaches on bottom of graham cracker crust. Spoon pudding on top of peaches. Sprinkle with cinnamon if desired. Chill until firm.
from Audrey Voges, Avon