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Peaches ‘n Cream Pie

1 c. sugar
1 – 8 oz. pkg. cream cheese room temperature
1 – 8 oz. container, whipped topping room temperature
3 to 4 large fresh peaches, peeled, pitted
1 graham cracker pie shell

Combine sugar and cream cheese in bowl. Cream with hand mixer on high speed. Stir in whipped topping; mix on low speed until blended. Cut peaches in bite-size pieces. Layer peaches in bottom of crust. Pour cream mixture on top of peaches, spread evenly to cover. Cover pie with lid. Refrigerate overnight. The pie may be frozen; thaw before serving.


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