3/4 c. self-rising flour
1 pkg. vanilla pudding (not instant)
3 tbsp. butter, melted
1 egg
1/2 c. milk
1 (28 oz.) can sliced peaches, drained (reserve 4 tbsp. syrup)
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tbsp. sugar, mixed with 1/2 tsp. cinnamon

Preheat oven to 350°F. Grease a 10-inch pie pan. Make a batter using flour, pudding mix, butter, egg and milk; beat well. Pour into prepared pan. Arrange drained peaches over batter, leaving about 1-inch margin of batter around edge of pan. Beat together the cream cheese, reserved peach syrup and sugar. Spoon this over the peach slices, still allowing the 1-inch margin of batter. Sprinkle top of cobbler with sugar-cinnamon mixture.

Bake for 30 to 45 minutes.