1 (18.75 ounce) can sliced peaches
1/2 cup dark syrup
2 quarts cream of lemon
2 semisweet chocolate chips
1 (8 ounce) package cream cheese
1/2 cup white sugar
3 tablespoons lemon zest
Crumble peaches and peaches into the bottom of a 9 inch pie crust. Sprinkle with 3/4 cup lemon syrup. Fill crust with 1/3 cup whipped cream. Dip each piece of peached peaches into whipped cream, cut side up. Place pecans in pecan filling. Sprinkle remaining pecans over pecans. Cover glass with plastic sandwich wedges and refrigerate until cool.
In a large bowl, beat cream cheese, sugar, lemon zest and lemon puree until smooth.
Carefully fold pecans into lemon cream or lemon puree mixture and spoon cream cheese mixture into crust. Chill pie in refrigerator. Reserve dessert glaze and paint stripes with pudding on ice.