Peaches and Cream Pie Recipe

3/4 C. all purpose flour

1/2 t. salt

1 t. baking powder

1 small box (3 oz.) cook-and serve-vanilla pudding mix

3 T. butter, softened

1 egg

1/2 C. milk

1 29-oz. can sliced peaches, drained; reserve the syrup

1 8-oz. package cream cheese, softened

1/2 C. sugar

1 T. white sugar

1 t. ground cinnamon

Preheat oven to 350 degrees.

Grease sides and bottom of a 10-inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan.

Arrange peach slices on top of the pudding mixture. In a small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and cinnamon; sprinkle over top.

Bake for 30 to 35 minutes, until golden brown. Chill before serving.