1 (18.5 ounce) package cream cheese with cream of tartar
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) package cream cheese, softened
1 cup sliced peaches
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped peaches
1 (3 ounce) package instant chocolate pudding mix
4 eggs
1 teaspoon vanilla extract
1 cup chopped peaches
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (9 inch) prepared vanilla cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a mixing bowl, beat cream cheese with cream of tartar until fluffy. Mix in pudding mix, peaches, cream cheese and peaches. Stir in whipped topping, vanilla and peaches. Mix in pudding mix. Beat in eggs.
Spread mixture evenly into 2 prepared pans. Bake in preheated oven for 3 hours or until filling is set. Cool completely.
Beat egg whites until foamy. Gradually add small amounts of egg whites, beating until foamy. Gradually add milk, beating until stiff. Return mixture to oven for 20 minutes to set, then remove pan. Cool completely.
Pour batter into chilled pan. Bake in preheated oven for 5 to 7 minutes, until a wooden toothpick inserted into center of pan comes out clean. Cool completely, then refrigerate.
Top pie with cream cheese frosting and pie filling. Cut into squares. Serve immediately.