| 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 mdrinkwater@juno.com (Margaret A
Drinkwater) on Sep 4, 1997
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