Peaches and Cream Cheese Cake
This is a great "spur of the moment" dessert. The ingredients are staples in my pantry so are readily available in my kitchen. I also keep a brick of cream cheese in the freezer for last minute recipes.
1- 3 oz.
vanilla pudding - cook n serve not instant
sliced peaches (16 oz. can)
reserved peach juice
Preheat oven to 350 degrees. Grease a 9" deep dish pie pan.
Drain peaches reserving juice.
In a medium size bowl, mix flour, baking powder, vanilla pudding (directly out of the box), egg, milk and melted butter. Mix for 2 minutes at medium speed. Pour into prepared pie pan.
Layer peaches over base.
Mix cream cheese, sugar, 3 T. peach juice and vanilla for 2 minutes at medium speed.
Spread cream cheese mixture over peaches to within 1 inch of edges.
Sprinkle top with mixture of cinnamon and sugar.
Bake for 35-40 minutes. Cool and serve.