3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. pkg. dry vanilla pudding mix
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 (15-20 oz.) can sliced peaches or pineapple
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
3 tbsp. juice
1 tbsp. sugar
1/2 tsp. cinnamon

Combine in large mixer bowl: flour, baking powder, salt, pudding, butter, egg and milk. Beat 2 minutes. Pour into 9 or 10 inch pie pan with greased bottom and sides. Place over batter fruit, well drained, reserve juice.

Beat cream cheese, sugar, remaining juice for two minutes. Spoon to within 1 inch of edge of batter. Combine sugar and cinnamon; sprinkle over cream cheese filling. Bake at 350 degrees for 30-35 minutes or until crust is golden. Filling will appear soft.