| Put into ice tray of refrigerator | ⅔ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around the edges. |
| Drain well and save juice from | 2½ cups canned cling peach slices |
| Save 12 peach slices to decorate top of pie. Cut rest of slices into small pieces. |
| Soften in small dish | 1½ teaspoons unflavored gelatin in |
| | ¼ cup juice off peaches |
| Set in pan of hot water and stir until gelatin is dissolved. |
| Mix until smooth, then add dissolved gelatin. | 3-oz. package white cream cheese (6 tablespoons) |
| | ¼ cup sugar |
| | ½ teaspoon almond flavoring |
| Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed until fluffy. |
| Add and whip until stiff | 2 tablespoons lemon juice |
| Beat in cheese mixture about ¼ at a time. When smooth fold in cut-up peaches. |
| Put into chilled 9-inch Graham Cracker Crust ([page 4]). Decorate top with sliced peaches and maraschino cherries. Chill at least 3 hours. |