Preheat oven to 425 °F
Place the peeled and chopped peaches in a bowl and cover with peach schnapps, place in the refrigerator (this can be done an hour or two beforehand for a stronger flavor)
Combine the granulated sugar and cinnamon.
Melt the butter.
Line a large un-rimmed baking sheet or pizza pan with parchment paper and roll the pie crust out over the parchment paper.
Brush the pie crust with butter and then sprinkle with the cinnamon sugar mixture.
Using a pizza cutter, cut the dough into 1/2" to 1" squares, bake for 8 to 10 minutes or until lightly browned.
Remove from the oven and cool completely
Place 1 C peaches and sauce in a bowl and mash, add the remaining peaches and turbinado sugar and combine.
Add in the sweetened condensed milk, vanilla extract, almond extract, lemon juice and stir well. Gently fold in the the pie crust and whipped topping.
Place this mixture into a freezer safe container, cover and freeze overnight.