3 cups milk
3 tablespoons butter
1 1/2 tablespoons vanilla extract
3 egg yolks
1 (7 ounce) can sliced peaches, drained
1 (10 ounce) package yellow cake mix
1 tablespoon brown sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can sliced peaches
1 (3 ounce) can sliced bananas
1 (3.5 ounce) package instant citrus zesty lemonade mix
Preheat oven to 350 degrees F (175 degrees C).
Combine the milk, butter and vanilla extract in a couple of small casserole dishes or with an electric mixer. Heat oven to 350 degrees F (175 degrees C). Drain peaches and peel off the seeds, reserving juice. Stir the peaches into the mixture until nearly smooth. Fold in the lemon juice and lemon zest. Spread cream cheese mixture into pie shell.
Bake at 350 degrees F (175 degrees C) for 1 hour. Reduce temperature to 350 degrees F (175 degrees C) and bake for an additional hour. Allow to cool completely.
Cool pie in the refrigerator for at least 10 minutes before cutting into squares. Garnish and serve warm.