Microwave directions: Generously butter a 6 cup ring mold.
Coat mold with graham cracker crumbs; set aside.
In a 2 cup glass measure combine milk and ginger.
Micro cook, uncovered, on 100% power (HIGH) for 1 1/2 to 2 min utes or till heated through.
In a 21/2 quart nonmetal bowl mi cro-cook the cream cheese, uncovered, on 50% power (MEDIUM) for 2 to 3 minutes or till softened.
Stir in the custard mix, sugar, and lemon peel.
Gradually stir in the heated milk mixture.
Micro-cook, uncovered, on 100% power (HIGH) about 41/2 minutes or till smooth and thick, stirring every 1 1/2 minutes.
Micro cook, uncovered, on 100% power (HIGH) for 1 1/2 minutes more.
Cover surface with clear plastic wrap.
Cool for 15 minutes.
Pour mixture into prepared mold.
Cover and chill for 4 hours or overnight.
Unmold onto serving platter.
Spoon nectarine sauce over top.
Garnish with nectarine or peach slices and mint, if desired.