PEACHES & CREAM CHEESE PIE

submitted by Sue Z

3/4 C flour

1 tsp baking powder

1/2 tsp salt

3-1/4 oz vanilla pudding mix (not instant)

1 egg

1/2 C milk

15 to 20 oz can of sliced peaches, drained (save the juice for the cream cheese filling)

Combine everything except peaches in a large bowl and beat for 2 min at medium speed.  Pour into a 9" or 10" greased pie plate. 

Place well-drained sliced peaches over batter.  (I usually "push" some batter up the sides of the pie plate with some of the peach slices).

Cream Cheese Filling:

8 oz cream cheese

1/2 C sugar

3 T juice from drained peaches

Mix together and beat for 2 min at medium speed.  Spoon to within 1" of batter. 

Topping:

1 T sugar

1/2 tsp cinnamon

Mix together and sprinkle over cream cheese filling.

Bake pie at 350 degrees for 30-35 min until crust is golden brown.  Filling will appear soft.  Store in fridge (when cooled).