3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/8 oz. dry vanilla pudding (not instant)
3 tbsp. butter
1 egg
1/2 c. milk

Beat all the above ingredients 2 minutes. Pour into well greased 9 inch pie pan. Drain peaches and save juice. Place 1 (15 to 20 ounce) can of peaches over batter.

FILLING:

1 (8 oz.) cream cheese
3 tbsp. reserved juice
1/2 c. sugar

Mix with electric mixer until creamy. Spread on top of peaches to within 1 inch of pan edge.

TOPPING:

1 tbsp. sugar
1/2 tsp. cinnamon

Mix and sprinkle on cream cheese mixture. Can be doubled, use 2 (9 inch) pie pans, not recommended for 13 x 9 inch pan.