Peaches and Cream Pie

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 can (14 fl oz/398 mL) peach slices, drained, reserving 2/3 cup liquid
• 3/4 cup flour
• 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
• 1 tsp. Magic Baking Powder
• 1 egg
• 1/2 cup milk
• 3 Tbsp. butter, melted
• 1/2 tsp. ground cinnamon

1. Preheat oven to 350 degrees F. Mix cream cheese and sugar until well blended.
2. Gradually add reserved peach liquid to cream cheese mixture, mixing well after each addition.
3. Set aside.
4. Mix flour, dry pudding mix and baking powder in medium bowl; set aside.
5. Beat egg, milk and butter with wire whisk until well blended.
6. Add to flour mixture; mix well.
7. Pour into greased deep 9-inch glass or ceramic pie plate; top with peaches.
8. Pour cream cheese mixture over peaches.
9. Sprinkle with cinnamon.
10. Place pie plate on baking sheet to catch any mixture that bubbles over as pie bakes.
11. Bake 35 min.
12. (Topping will still be soft).
13. Cool 15 min.
14. before cutting into slices to serve.
15. Store leftovers in refrigerator.

cream cheese, sugar, peach, flour, pie filling, baking powder, egg, milk, butter, ground cinnamon

Taken from www.kraftrecipes.com/recipes/peaches-cream-pie-107185.aspx (may not work)