1 (15 1/2 oz.) can peaches
3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 (3 1/2 oz.) pkg. vanilla pudding mix (dry), not instant
1 eggs
1/2 c. milk
3 tbsp. butter (set out overnight)
1 (8 oz.) cream cheese (set out overnight)

Drain large can fruit (reserve liquid). Heat oven to 350 degrees. Combine and mix 2 minutes: 3/4 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 package vanilla pudding mix, 1 egg, 1/2 cup milk and 3 tablespoons butter. Pour batter into greased 9-inch pie pan or 13 x 9-inch pan.

Place over batter drained can fruit (peaches); save juice.

Combine and mix 2 minutes in small bowl: 8 ounces cream cheese, 1/2 cup sugar and 3 tablespoons juice. Spoon to level 1 inch of batter's edge.

Combine and sprinkle over top: 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350 degrees, 30 to 35 minutes. Refrigerate.