3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 pkg. vanilla pudding, not instant (3 oz.)
1 can peaches or pineapple, drained, reserve juice (15 to 20 oz.)
1 pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. sugar
1/2 tsp. cinnamon

Grease a 9 or 10 inch pie pan. Preheat oven to 350 degrees. Combine the flour, baking powder, salt, butter, egg, milk and pudding in a large mixing bowl. Beat 2 minutes on medium speed. Pour in prepared pan. Place can of peaches or pineapple on top. Combine cream cheese, 3 tablespoon reserved juice, and 1/2 cup sugar in small mixing bowl. Beat for 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine 1 tablespoon sugar and the cinnamon and sprinkle over cheese filling. Bake for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in the refrigerator.