by Connie Kallenbach
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. vanilla pudding (not instant)
3 Tb. margarine
1 egg
1/2 c. milk
Place above ingredients in pie plate; this will form crust. Add one 16 oz. can of drained peaches (or fresh). Reserve juice for topping.
Topping:
1 8 oz. pkg. cream cheese softened
2/3 c. sugar
3 Tb. peach juice
Blend together and spread over peaches. Sprinkle with cinnamon and sugar. Bake at 350° for 30 min.
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