3/4 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 egg
1/2 c. milk
3 tbsp. soft butter
1 pkg. reg. (small) vanilla pudding (not instant)

Mix all ingredients for 2 minutes. Pour into greased 10 inch pie plate. Arrange a 1 pound can of drained peaches over the batter. Light syrup peaches. Mix 8 ounces cream cheese (soft), 3 tablespoons peach juice and 1/2 cup sugar. Add to top of fruit. spoon to one inch of edge. Mix one tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle on top. Bake at 350 degrees for 30 to 35 minutes; cool, refrigerate and serve with Cool Whip.