Filling:
2 cans Eagle brand milk
1/2 C lemon juice
1/3 C lime juice
12 oz Cool Whip
Mix together with a wire whisk.
Make a graham cracker crust using 2 packages graham crackers crushed and mix with 1 cube melted butter. Press into a rectangle cake pan. {Save a little crust to sprinkle on top}.
Put half of the filling on top of crust. Put sliced fresh peaches on next. Add remaining filling and sprinkle with remaining crust crumbs. Refrigerate.
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