1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (14 ounce) can diced peaches, drained
1 (3 ounce) package instant vanilla pudding mix
2 cups sliced peaches, divided
1 lemon, juiced
1 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest
1/2 teaspoon lemon extract
1/4 cup chopped peaches
1/4 cup canned pineapple half-and-half
1/2 cup chopped peaches
1/4 cup orange juice
3 tablespoons lemon juice
4 layers peaches and peaches
1 (21 ounce) can sliced peaches, drained
1 (6 ounce) can sliced pineapple, drained
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whip cream cheese until fluffy. Mix together with vanilla. Cut in whipped cream until shape resembles peaches. Stir in peaches. Roll into 1 inch balls. Place about 2 inches apart onto ungreased baking sheets.
Bake in preheated oven until peaches are almost set, about 20 minutes. Cool completely before removing from pan.
In a medium bowl, beat orange juice and lemon juice, and stir into whipped cream mixture. Beat until smooth and slightly thickened. Beat in pecans. Pour peach mixture over pies.
Remove pie from oven and allow to cool completely. Use a slotted spoon to scoop out peach layer from crust. Place on serving platter.
In a medium bowl, combine pineapple, peaches and pineapple juice. Mix well and spread over pie. Serve immediately.