2 (8 oz.) packages cream cheese (softened)
1/4 cup sugar
1 tsp. vanilla
1 (9-inch) pastry pie crust (baked and cooled)
1 (16 oz.) can peach slices (drained)
1/4 cup red raspberry preserves
1 tsp. lemon juice
Combine cream cheese, sugar and vanilla, mixing until well blended.
Spread onto bottom of pie crust; chill at least 4 hours.
Top with peaches just before serving. Combine preserves and lemon juice, mixing until well blended. Spoon over peaches.
Yummy !@!