16 oz Cream Cheese
1 C Ricotta Whole Milk Cheese
10 oz Cool Whip (I used TruWhip)
3 T Fresh Honey
1 C Fresh Diced Peaches
9in Graham Cracker Crust
In a mixing bowl combing cream cheese, ricotta cheese, and honey and beat until very smooth with a mixer. Fold in the Cool Whip first, and then blend with the mixer until a smooth consistency. Fold in the peaches and place mixture into the pie crust. Place in the refrigerator.
Chill for at least two hours before serving