1 1/2 C graham crumbs (about 14 crackers)
1 Tbs sugar
2 Tbs butter, melted
1- 8oz pkg cream cheese, softened
1/3 C blueberries
1 Tbs lime juice
1 can sweetened condensed milk
4 fresh ripe peaches
1 C fresh blueberries
1 C marmalade, or peach jam
In a bowl, combine the graham crumbs, sugar and melted butter. Stir until mixture resembles wet crumbs. Press mixture into a 9 inch deep dish pie plate. Refrigerate while making the filling.
In a separate bowl, beat the cream cheese, until smooth and creamy. Add the condensed milk and beat to combine. Set aside.
Using a small food processor, or coffee grinder, puree the blueberries, with the lime juice. Add the blueberry puree to the cream cheese mixture; mix until well combined. Pour the cream cheese filling into the graham crust and place in the freezer for a minimum 4-6 hrs, to over night.
Before serving, take peaches and slice thinly. Place peaches in a bowl with blueberries and marmalade. Gently toss to coat. Arrange peaches in a pattern on frozen pie, using blueberries to fill in the blank spaces. Slice and serve. Cover any unused pie and return to the freezer. Thaw 10 minutes, before slicing and serving.