Velta's StoryPeaches are in season June, July and August and fresh peaches are great when in season, use your home canned peaches for winter months.
all purpose flour
butter, room temperature
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instant vanilla pudding
3/4 c. flour
1 tsp. baking powder
1/2 c. milk
3 Tbsp. butter
1 3-and-1/8-oz. pkg. instant vanilla pudding
Mix crust ingredients together, blending well. Spread mixture in buttered 8"-square pan.
16 oz. fresh peaches, peeled, sliced
1 c. sugar
8 oz. cream cheese
1/2 tsp. cinnamon
1 Tbsp. sugar
3Cover the crust with the peaches, covering evenly. Blend together 1 c. sugar and cream cheese. Carefully spread over peaches. Sprinkle with cinnamon and 1 Tbsp. sugar.
4Bake at 350 for 30-35 minutes. Serve warm. Note: you can use 1 qt. home-canned peaches instead.
About this Recipe
Alison Vlasek queenmommabee - Mar 11, 2012
Can you please clarify...your ingredients say 4 3/4 cups of flour but your recipe says 3/4 cup. Which is it? Thanks Alison
Velta Lane ComputerWhiz - Mar 23, 2012
OH sorry just 3/4
Corinne McCaffrey gordcorinne - Apr 7, 2012
Hi - my family absolutely LOVES this dessert - but i have a couple of questions . . . . the recipe list of ingredients calls for 1 pkg of vanilla pudding, but under directions it refers to 1-3oz and 1 8oz pkg of pudding??
also , , , ingredients list notes 1 tbsp of sugar to be blended with cream cheese; directions refer to mixing 1 cup of sugar with cr. cheese
thanks for clarifying!