3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. pkgs. dry vanilla pudding mix
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 (15-20 oz.) can sliced peaches, well drained - RESERVE JUICE
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. of the RESERVED JUICE
1 tbsp. sugar
1/2 tsp. cinnamon

Combine first SEVEN ingredients in large bowl and beat 2 minutes. Pour into GREASED 9 inch deep dish or 10 inch pie pan. Place drained peaches over batter. Combine cream cheese, sugar and reserved juice, beat 2 minutes. Spoon mixture over peaches and batter. Combine sugar and cinnamon and sprinkle over cream cheese filling. Bake at 350 degrees for 30-35 minutes. Store in refrigerator.