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- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon milk
- 1 graham cracker crust (9 inches)
- 1 can (15 1/4 ounces) sliced peaches, well drained
- 3 cups sliced fresh strawberries
- 1 carton (16 ounces) strawberry glaze
In a mixing bowl, beat cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust.
Cut peach slices in half if desired. Arrange over cream cheese. Combine the strawberries and glaze; spoon over peaches.
Refrigerate for up to 4 hours before serving.
Please Note: This pie is best eaten the same day it's prepared.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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