Peaches and Cream Cheese

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
Three 1/4 oz pkg dry french vanilla pudding mix (not instant)
3 tbs butter or margarine softened
1 egg
1/2 cup milk

Combine in large mixer bowl, beat two minutes at medium speed; pour into prepared pan.

Grease bottom and sides of 9 inch deep dish or 10 inch pie pan.

One 15-20 oz can sliced peaches well drained; reserve juice - place over batter (May also use pineapple chunks, blueberries, blackberries, strawberries or apples).

One 8 oz pkg cream cheese, softened
1/2 cup sugar
3 tbs reserved juice

Combine in small mixer bowl, beat two minutes at medium speed. Spoon to within one inch of edge of batter 3 tbs sugar, 3 tbs cinnamon (or less, depending on taste for cinnamon)

Combine and sprinkle over cream cheese filling. Bake 350F for 30 to 35 minutes until crust is golden brown. Serve hot or store in refrigerator and serve cold.

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Cajun Country -- New Iberia, Louisiana