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3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. butter or margarine
3 1/2 oz. box vanilla pudding
(not instant)
1 egg
1/2 c. milk

Grease 9 or 10-inch pie pan. Combine all ingredients
and beat 2 minutes at medium speed. Pour into pie pan (will be
thin and runny). Drain well and reserve juice from 15 to 20
ounce can sliced peaches or pineapple chunks. Place fruit on
top of batter.
1 (8 oz.) cream cheese
1/2 c. (or less) sugar
3 Tbsp. juice
1 Tbsp. sugar
1/2 tsp. cinnamon
Cream cream cheese, sugar and juice. Spoon on top of
fruit. Leave about 1/2 inch around edge. Mix sugar and
cinnamon. Sprinkle on top. Bake at 350 degrees for 30 minutes.
Filling will look soft. Store in refrigerator.

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