The Menu Mama recipes

Peaches and Cream

1 (3 oz) package vanilla pudding (not instant, you are looking for the cook and serve kind here)

3/4 cup flour

1 tsp baking powder

dash of salt

1 egg

1 Tbsp butter

1/2 cup milk

1 (15 oz) can of sliced peaches

8 oz cream cheese

1/2 cup + 1 tsp sugar, divided

1/2 tsp cinnamon

Combine pudding, flour, baking powder, salt, egg, butter, and milk in a medium-sized mixing bowl. Beat for 2 minutes then spread in a greased 8x8 inch square pan or 9 inch deep pie pan.


Drain the peaches, reserving the juice, and arrange on top of the fruit. If you're feeling frisky, sprinkle a couple of handfuls of blueberries (fresh or frozen) on top.


Combine cream cheese, 1/2 cup sugar, and 3 Tbsp peach juice. Spoon on top of fruit.


Mix together the remaining tsp of sugar and the cinnamon and sprinkle cinnamon-sugar mixture on top of cream cheese.


Bake at 350F for 30-35 minutes, until cake mixture is golden on the edges.

Let cool down a bit, then serve warm. If you're impatient like I am and try to dig in too soon, you will end up with an (albeit delicious) mess. However, if you let it sit up a bit it will lend itself to more tidy serving.