3/4 c. flour
1 (3 1/4 oz.) pkg. of vanilla pudding (not instant)
1/2 c. milk
1 egg
1 tsp. baking powder
1/2 tsp. salt
1 (15 to 20 oz.) can sliced peaches or pineapple
1 (8 oz.) cream cheese
1/2 c. sugar
3 tbsp. juice reserved from fruit
1 tbsp. sugar
1/2 tsp. cinnamon

Combine the first 6 ingredients in bowl; beat at medium speed until well blended, then pour into greased 9 or 10 inch pie pan. Drain fruit (reserve liquid). Place fruit on top of pie filling. Beat cream cheese, sugar and juice for 2 minutes; spread this on top of fruit to within 1 inch of pan edge. Combine sugar and cinnamon and sprinkle over cream cheese. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool and refrigerate.