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 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.