Karen's Brandied Peach Cheese Cake
|Cream cheese||8 Ounce, softened|
|Milk||1 3⁄4 Cup (28 tbs)|
|Instant vanilla pudding mix||1 Cup (16 tbs)|
|8 inch graham cracker crust||1|
|Frozen peaches||10 Ounce (Thawed And Drained)|
|Currant jelly||1⁄4 Cup (4 tbs)|
Stir cream cheese until soft; blend in 1/2 C milk.
Add remaining milk, cognac and pudding mix.
Beat slowly just until well mixed.
Pour into crust.
Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together.
Pour over peach slices.