Cream first 5 ingredients in mixing bowl then fold in crushed peaches. Spoon into pie crust and refrigerate until firm.

Tested in the kitchen of: Shirley Jackson
Ingredients: 8 oz cream cheese
8 oz Cool Whip whipped topping
8 oz Dannon peach yogurt
1/4 cup powdered sugar
1/2 tsp vanilla (optional)
3 medium Jackson's Orchard peaches (crushed into 2 cups measure)
1 graham cracker pie crust