peachy pudding pie

Line a sheet cake pan with a good pie crust. Bring crust up about 1/4 inch around all sides. Prick crust. Bake and cool. After crust is well cooled, beat the following until well blended: 8 oz. package cream cheese, 1 pint Cool Whip, 1/4 cup 10X sugar. Spread over well-cooled crust. Slice peaches and place over cream cheese mixture. Then mix 2 small packages French vanilla or vanilla instant pudding using 3-1/2 cups of milk instead of 4 cups. Add 1 teaspoon vanilla, then spread this over everything else. Add another container of Cool Whip. Sprinkle with chopped peanuts and refrigerate.

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