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

Combine in bowl and beat 2 minutes at medium speed. Pour into a greased 9 or 10 inch deep dish pie plate.

Use one large can of sliced peaches, drained. Save the juice. Place peaches over the batter.

Combine in a small bowl:

1 (8 oz. pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice (add more juice if you want it thinner)

Beat 2 minutes, then spoon to within 1 inch of the edge of the batter.

Bake at 350 degrees for 35 to 40 minutes. Cool and refrigerate.