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

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

Combine in large mixer bowl. Beat 2 minutes at medium speed. Pour into prepared pan.

1 (15-20 oz.) can sliced peaches or pineapple chunks, well drained

Reserve juice. Place over batter.

1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
3 tbsp. reserved juice

Combine in small mixer bowl. Beat 2 minutes at medium speed. Spoon to within 1 inch edge of batter.

1 tbsp. sugar
1/2 tsp. cinnamon

Combine. Sprinkle over cream cheese filling.

Bake at 350 degrees for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.