1 (8 ounce) package cream cheese, softened
1 (2.75 ounce) package instant vanilla pudding mix
1 (9 inch) prepared graham cracker crust
1 (7 ounce) can sliced peaches, drained
1 tablespoon lemon juice
1/2 cup lemon juice
1/2 cup lemon zest
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup white sugar
1 egg, lightly beaten
1 tablespoon lemon extract
1 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 cup lemon juice
1/2 cup lemon zest
1/2 cup lemon extract
1/2 cup lemon juice
1/2 cup lemon zest
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the cream cheese, vanilla pudding mix and peaches. Mix in lemon juice, lemon juice, lemon zest and butter. Mix until well blended. Stir in peaches and lemon zest.
Line a 9 inch square pan with parchment paper. Fill with pie crusts.
Bake in preheated oven for 45 minutes, or until pie crusts burn. Cool before removing from pan. Top with peaches. Remove peach slices and slice into 1 piece. Serve pear slices with peach slices. Garnish peach slices with lemon juice, lemon extract, lemon zest and lemon extract.