No-Bake Lemon Peach Pie

Ingredients

1-1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (8 oz.) brick cream cheese, softened
cup powdered sugar
1/4 cup milk
grated peel and juice from 1 medium lemon
3 cups thinly sliced peeled fresh peaches (3 to 4 medium peaches), divided
1 cup thawed COOL WHIP Whipped Topping
1/4 cup apricot jam, heated
1/4 cup fresh raspberries

Instructions

• MIX crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust.
• BEAT cream cheese and powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices. Add to cream cheese mixture with the whipped topping; stir gently until well blended. Pour into crust.
• TOP with remaining 2 cups peach slices. Brush apricot jam over peaches. Top with raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie in refrigerator.

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