No-Bake Lemon Peach Pie

Directions

1. 1
   Mix crumbs and butter in 9-inch pie plate.
2. 2
   Press firmly onto bottom and up side of pie plate to form crust.
3. 3
   Beat cream cheese and icing sugar in medium bowl with electric hand mixer on medium speed until well blended.
4. 4
   Add milk, lemon peel and juice; mix well.
5. 5
   Chop 1 cup of the peach slices.
6. 6
   Add to cream cheese mixture with the whipped topping; stir gently until well blended.
7. 7
   Pour into crust.
8. 8
   Top with remaining 2 cups peach slices.
9. 9
   Brush apricot jam over peaches.
10. 10
    Top with raspberries.
11. 11
    Refrigerate at least 30 minutes before serving.
12. 12
    Store leftover pie in refrigerator.