1 (8 ounce) package cream cheese, softened
1 (16 ounce) can raspberry preserves
1 (3.7 ounce) package instant vanilla pudding mix
1 (8 ounce) can pineapple juice concentrate
2 cups confectioners' sugar
1 (8 ounce) package milk chocolate ganache
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, cream together the cream cheese, raspberry preserves, pudding mix and pineapple juice concentrate. Stir in the confectioners' sugar and milk chocolate ganache. Mix in pineapple. Spread filling into pie crust.
Bake for 45 minutes in the preheated oven. Chill before serving. Garnish with peaches.