3/4 c. self-rising flour
3 1/4 oz. pkg. dry vanilla pudding mix (not instant)
3 tbsp. butter, softened
1 egg
1/2 c. milk

Preheat oven to 350 degrees. Grease bottom and sides of 9-inch deep dish or 10- inch pie pan.

Combine above ingredients in large mixer bowl; beat 2 minutes at medium speed; pour into prepared pan. (reserve juice) 1 (8 oz.) pkg. cream cheese, softened 1/2 c. sugar 3 tbsp. reserved juice 1 tbsp. sugar 1/2 tsp. cinnamon

Place sliced peaches or pineapple chunks, over batter.

Combine cream cheese, sugar, and reserved juice in small mixer bowl. Beat 2 minutes at medium speed; spoon to within 1 inch of edge of batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over cream cheese filling. Bake at 350 degrees for 30-35 minutes until crust is golden brown. Fill will appear soft. Store in refrigerator.