Peaches and Cream Pie

Filling:

1/2 pint whipping cream
1 cup powdered sugar, divided
6 ounces cream cheese, softened
1 9-inch baked pie shell
sliced peaches

Glaze:

1 cup sugar
2 tablespoons cornstarch
1 cup mashed peaches
1 cup water
yellow food coloring (optional)

Preparation:
Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar.
Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell.

For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring.
Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches.
Boil until clear, stirring constantly. When cool, pour over pie.

Canned cherry pie filling may be substituted for the fresh peaches when they are out of season.