1 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2 (3 1/4 oz.) pkgs. vanilla pudding & pie filling (not instant)
2 eggs
6 tbsp. butter, softened
1 c. milk
2 (15 or 20 oz.) cans sliced peaches, well drained
2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 tbsp. sugar
1/2 tsp. cinnamon

Save 6 tablespoons juice.

Grease 13"x9" pan. Combine flour, baking powder, salt, dry pudding mix, eggs, butter and milk in a large bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Place well drained fruit over batter.

Combine cream cheese, 1 cup sugar and 6 tablespoons fruit juice in a small bowl. Beat 2 minutes. Spoon cream cheese mixture to within 1" of edge of pan. Combine 1 tablespoon sugar and cinnamon, sprinkle over cream cheese mixture. Bake at 350 degrees for 30 to 35 minutes or until crust is brown. Filling will appear to be soft. let cool, then store in refrigerator.