Summer Peach Tiramisu

Servings: 12

INGREDIENTS:

1 pkg. (8oz) Philadelphia Cream Cheese, softened (I used lower fat)
3-1/2 cups cold milk
2 pkg. (4-serving size each) Jell-O French Vanilla Flavor Instant Pudding

2 teaspoons almond extract
2 pkg. (3 oz. each) ladyfingers, split
2-1/2 cups sliced peaches, tossed with 2 Tablespoons sugar
(or 2 cups Brandied Peach Sauce)

8 ounces freshly whipped cream (or Cool Whip, thawed)

DIRECTIONS:

Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add pudding mix. Beat on low speed 1 minute or until well blended.  Add almond extract and blend until combined.

Line bottom of 13x9-inch pan with half of the ladyfingers; top with layers of half each of the pudding mixture, whipped topping and peaches. Repeat all layers, arranging peaches on top.

Refrigerate 3 hours or until ready to serve.

*Note:  I like to make these in 4 ounce wide-mouth Mason jars.  I was able to get two layers and completely filled 12 jars.  Layer as directed above, using 2 lady finger halves in the bottom of each jar, then pudding, then whipped cream, then peaches.  For the next layer, add 1 more lady finger, then pudding and peaches.  Top with whipped cream if desired.  Close with jar lid and refrigerate until serving.  Yum!