| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | pk | (3 1/4 oz) dry vanilla pudding mix (not instant) |
| 3 | tb | Buttter or marg; softened |
| 1 | Egg | |
| 1/2 | c | Milk |
| 1 | cn | (15-20 oz) sliced peaches or pineapple, well drained (reserve the juices) |
| 1 | 8oz cream cheese; softened | |
| 1/2 | c | Sugar |
| 3 | tb | Reserved juice |
| 1 | tb | Cinnamon |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
PART A PART B PART C PART D Beat part "A" 2 mins, medium. Pour into 9 inch pie pan well greased. Place Part "B" over the batter. Combine part "C" in small bowl. Beat 2 minutes and spoon over batter and fruit. Sprinkle 1 TB & 1/2 tsp of cinnamon over the cream chese filling. Bake at 350 degrees for 30-35 minutes Posted to Bakery-Shoppe Digest V1 #218 by [email protected] (Margaret A Drinkwater) on Sep 4, 1997
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