Blend biscuits and margarine for 3 minutes.
Transfer to a prepared pan and press to create a base.
Bake at 180⁰C / 350⁰F for 10′.
Beat the whipping cream until light and fluffy.
Gradually add the powdered sugar.
Whisk in the cream cheese and the lemon zest.
Refrigerate for one hour.
Pour the cream onto cooled base.
Decorate with canned peaches & serve chilled.