PEACH CREAM PIE

½ pint whipping cream
1 cup powdered sugar, divided
6 oz. cream cheese
1 (9-inch) baked pie shell
Sliced peaches

Whip cream with ½ cup of powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture. Spread into cooled pie shell. Cool in fridge for at least 2 hours, then top with sliced fresh peaches.

GLAZE

1 cup sugar
4 T. cornstarch
1 cup mashed peaches
1 cup water
Yellow food coloring

Make a glaze by mixing together sugar, cornstarch, mashed peaches, water and about 2 drops food coloring. Boil until clear, stirring constantly. When cool, pour over pie.