Peach Raspberry Pie
12 graham crackers
2/3 cup packed brown sugar
10 tablespoons butter
1 8-ounce package cream cheese, softened
1 can sweetened condensed milk
5 tablespoons lemon juice, divided
1 9-ounce contained frozen whipped topping, thawed
2 cups diced fresh peaches
1 cup fresh raspberries
Crush graham crackers into fine crumbs. Combine with brown sugar and melted butter. Divide between two 9-inch pie plates or into a 9 x 13-inch dish. Press on bottom and up the sides of the pie plates, or on the bottom of the 9 x 13-inch dish. See more details of making a graham cracker crust here.
Combine softened cream cheese, sweetened condensed milk and 4 tablespoons lemon juice. Mix until smooth and creamy. Stir in the thawed whipped topping. Dice peaches and toss with remaining tablespoon of lemon juice. Add peaches and raspberries to cream cheese mixture. Stir gently. Stirring too much will break apart the raspberries. Pour over graham crust(s). Refrigerate for about 2 hours before serving or freeze up to a month.