1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) package sliced peaches, drained and halved
1 cup golden raisins
1 (9 inch) prepared chocolate cake
Butterfly yellow cake mix into pie crust; set aside. Melt butter in large bowl on medium heat. Stir peach filling and orange oil into cream cheese mixture. Mix together. Freeze peach filling until solid and pour over peaches in crust. Spread with whipping cream and drizzle with 1/2 cup orange juice. Chill about 3 hours before serving. Refrigerate peach and orange filling, refrigerate peaches. Top pie with reserved peach spread if desired.