No-Bake Lemon Peach Pie

Ingredients

• 0.3 cup apricot preserves 
• 0.3 cup butter melted ()
• 8 oz philadelphia cream cheese softened
• 1.3 cups graham cracker crumbs 
• 1  peel and juice from lemon grated
• 0.3 cup milk 
• 3 cups peaches fresh divided peeled thinly sliced (3 to 4 medium peaches)
• 0.3 cup powdered sugar 
• 0.3 cup raspberries fresh
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• hand mixer

Directions

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