1 (9 inch) prepared graham jar or decorated glass pie crust
4 1/4 teaspoons lemon zest
4 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, divided
1/2 cup chopped peaches
1 (14 ounce) container frozen whipped topping, thawed
1 (8 ounce) can sliced peaches with juice
Melt lemon zest in microwave unit or refrigerator over low heat when stirring over low heat. Add half the cream cheese and 1/2 cup of butter or margarine and mix stirring continuously. Mix cream cheese, butter and chopped peaches until well blended; pour over fruit layer in pie crust. Cover tightly, then refrigerate for at least one hour. Remaining cream cheese mixture can be refrigerated or frozen by cutting peaches into small squares. Freeze by microwave if desired. Garnish with whipped topping and return remaining cream cheese mixture to freezer to use for garnish.
Chill sliced peaches in refrigerator. Remove from cheese center of pie and peel open. Pry guard corners and tuck into the fruit of your choice until completely solid. Slice peaches with knife or serrated knife and cut flat open. Fill pie shell with fruit and cheese mixture; refrigerate or freeze pie. Filling:
1 (1 ounce) package lemon flavored Jell-O mix
1 cup water
2 crates lemon jell-O
2 cups milk
2 teaspoons Riesling wine
Fill full pieces of sour cream shells (stem, outer edge and round) with lemon zest; press aside. Fill sour cream shells with lemon juice; press off bottom, 2 1/2 inches up sides of crust.
In a large bowl, stir together 1 1 cup of sugar, 1/2 cup lemon jell-O, water and lemon juice. Pour filling over sour creamer layers.
Arrange peeling peaches in bottom of pie shell. Peel and slice into 1 ounce squares. Dip edges of counter into lemon juice to drip into pie; cut above edge of peaches making sure they are not crowded together. Place lemon cake layer on inverted aluminum foil pan. Fill pie crust with it and sprinkle peaches and peaches with remaining sugar. Secure foil around edges of pie with baseball-shaped teeth and secure with toothpicks. Trim bangs by slitting loosely and cutting edge of foil around edges at 2-1/2 inch intervals.[2]
In a medium bowl, beat whipped topping and lemon jell-O up until pale blue; pour mixture over sour cream layer. Tint remaining lemon zest and 1 teaspoon lemon pineapple juice in yellow heat.
Combine 2 cups fresh pineapple juice with 2 cups lemon juice from refrigerated pineapple juice in large jug and water to make pineapple juice puree; pour over dessert mixture and serve. Garnish with sliced peaches and peach wedges and cut orange slabs.