3/4 c. flour
1/2 tsp. salt
1 lg. pkg. pudding mix (reg. vanilla)
1 egg
1/4 c. milk
1 (15 to 20 oz.) can, sliced peaches or pineapple drained, reserve the juice
1 (8 oz.) cream cheese, softened
1/2 c. granulated sugar
3 tbsp. reserved fruit juice
1 tbsp. sugar
1/2 tsp. cinnamon
9 inch greased pie plate

Combine flour, salt, pudding, egg and milk, blend on medium speed for 2 minutes. Pour into pie plate. Arrange the drained fruit over the batter.

Combine cream cheese, 1/2 cup sugar and juice, beat 2 minutes at medium speed. Spoon over fruit and batter to within 1 inch of batter's edge. Sprinkle combined sugar and cinnamon over all.

Bake at 350 degrees for 30 to 35 minutes until the crust is golden brown. The filling may appear soft. Store in refrigerator.