3/4 cup Graham cracker crumbs
1/4 tsp salt, divided
1 tbsp unsalted butter
3 1/2 ounces white chocolate, finely chopped
5 ounces low fat cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla extract
2 cups fat free frozen whipped topping, thawed
2 tbsp seedless peach spread
1 tbsp peach schnapps (orange juice can be a substitute)
1/2 tsp lemon juice
3 medium peeled peaches, pitted and cut into half inch wedges
Combine crumbs and 1/8 inch tsp salt in food processor. Place butter and chocolate in microwave safe bowl. Microwave on high for 30 seconds. Add to processor; pulse until combined. Press mixture into bottom and up sides of 9 inch pie plate coated with cooking spray. Freeze 20 minutes.
Place cream cheese, sugar and vanilla in medium bowl. Beat with mixer at medium speed until smooth. Gently fold in whipped topping. Spread filling over bottom of crust. Place fruit spread in large microwave safe bowl. Microwave on high for 30 seconds until bubbly. Stir in remaining 1/8 tsp salt. Add peach wedges; toss to combine. Arrange peach wedges over pie. Chill for 3 hours before serving.