Step 1: Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch dish to form a solid crust. Refrigerate the crust while you prepare the layers to ensure it sets properly.
Step 2: Cream Cheese Layer: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Spread this mixture over the chilled crust evenly. This layer forms a tangy foundation that balances the sweetness of the peaches.
Step 3: Pudding Layer: Whisk the instant vanilla pudding mix with cold milk (or almond milk) until it thickens—usually about 2 minutes. Fold in half of the whipped topping to create a light, mousse-like consistency. Spread this over the cream cheese layer.
Step 4: Peach Topping: Gently fold chopped canned peaches into the remaining whipped topping. Add 2 tablespoons of sugar if your peaches aren’t very sweet. Spread this final layer over the pudding.
Step 5: Chill and Serve: Cover the dish and refrigerate for at least 2 hours until set. Slice into squares and serve chilled.