Peaches ‘n’ Cream Pie
3/4 cup all-purpose flour
1 package (3 ounces) cook and serve vanilla pudding mix
1/2 cup milk
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
4 large fresh peaches, peeled and sliced
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
TOPPING:
2 teaspoons sugar
1/8 to 1/4 teaspoon ground cinnamon
Combine the first six ingredients; beat for 2 minutes. Spread into a greased 9-in. pie plate. Arrange peaches over batter to within 1/2 inch of edge.
Beat cream cheese and sugar until smooth; spoon over peaches. Combine sugar and cinnamon; sprinkle over the top. Bake at 350º for 35 minutes until golden brown around the edge and a toothpick inserted in the edge of pie comes out clean. Cool. Refrigerate leftovers. Yield: 8 servings
