Peachy Lemon Whip

Directions

1. 1
   Mix crumbs and butter together. Reserve 1/4 cup for topping.
2. 2
   Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
3. 3
   Prepare pudding mix as for pie. Cool, stirring often.
4. 4
   Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
5. 5
   Add lemon juice to the whipped milk.
6. 6
   Beat cooled pudding until light and fluffy.
7. 7
   Fold the pudding and whipped milk together.
8. 8
   Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.