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PEACH GLACE PIE

5 cups peeled, sliced fresh peaches (about 5), divided
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
Few drops red food coloring, optional
3-ounce package cream cheese, softened
1 cup frozen whipped topping, thawed
1 cup confectioners' sugar
9-inch baked pie shell

Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in
2-quart saucepan. Gradually stir in water, food coloring and mashed
peaches. Cook over medium heat until mixture thickens and boils,
stirring constantly. Boil and stir for 1 minute. Cool. Combine
cream cheese, whipped topping and confectioners' sugar. Blend until
creamy smooth. Spread in bottom of pie shell. Arrange remaining
peach slices over top. Pour peach mixture over top. Refrigerate
for 3 hours, or until set. Serves 8.

Note: Use fruit protector such as ascorbic acid to keep peaches
from browning.

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