3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 sm. pkg. vanilla pudding (not instant)
3 tbsp. butter
1 egg
1/2 c. milk
1 lg. can sliced peaches
1 (8 oz.) pkg. cream cheese
1/2 c. sugar

Preheat oven to 350 degrees. Grease 9-inch pie pan. Drain the can of sliced peaches; reserve juice. Combine flour, baking powder, salt, pudding, butter, egg and milk. Pour batter into pie pan.

Gently place peaches over the batter. Mix the cream cheese, sugar and 4 tablespoons reserved juice. Spread mixture carefully over fruit to about 1 inch from the border.

Sprinkle the top with cinnamon-sugar. Bake at 350 degrees for 45-50 minutes. Best served warm or at room temperature. Leftovers must be refrigerated.

NOTE: Crushed pineapple may be used instead of the peaches.