1 small box regular vanilla pudding
1 (30 ounce) can sliced cling peaches, well drained
1 1/2 teaspoons cornstarch
3 tablespoons grenadine
Toasted whole almonds
Whipped cream

Prepare pie filling with milk according to package directions. Cool slightly, then pour into baked pie shell and cool completely. Arrange peach slices pinwheel fashion on top of pie filling. Blend cornstarch with 1/4 cup cold water in saucepan. Add grenadine and cook over low heat, stirring, until clear and slightly thickened. Cool, then spoon carefully over peach slices. Place almonds in center and pipe whipped cream around edges.