3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 (4 oz.) pkg. vanilla pudding (do not use instant)
3 tbsp. butter, softened
1/2 c. milk
1 egg

FILLING:

15 to 20 oz. can sliced peaches, well drained and reserve syrup
8 oz. pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved peach syrup

TOPPING:

1 tbsp. sugar
1/2 tsp. cinnamon

Heat oven to 350 degrees. Grease (not oil) 9 inch square pan, dish, or 10 inch pie pan. In large bowl, combine crust ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased dish. Arrange sliced peaches over batter. In small bowl, combine remaining filling ingredients. Beat 2 minutes at medium speed. Spoon to within 1 inch of edge of pan over batter and peaches. Combine topping ingredients. Sprinkle over filling. Bake 30 to 35 minutes until crust is golden brown.

Filling will appear soft. Store leftovers in refrigerator.