Pennsylvania Peaches'N Cream-Cheese Crustle

• 3/4 cup flour, all-purpose
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 1/2 ounces pudding mix vanilla (not instant)
• 1 each eggs
• 1/2 cup milk
• 3 1/2 cups peaches, canned sliced, reserve syrup
• 8 ounces cream cheese softened
• 1/2 cup sugar
• 3 tablespoons peaches reserved syrup
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

1. Combine flour, baking powder, salt, pudding mix, egg and milk in large bowl.
2. Beat 2 minutes at medium speed.
3. Pour into greased 9 or 10 inch pie pan.
4. Place drained peach slices over batter.
5. Combine cream cheese, 1/2 cup sugar and 3 tablespoon reserved syrup; beat 2 minutes.
6. Spoon to within 1 inch of edge of batter.
7. Sprinkle top with sugar and cinnamon.
8. Bake at 350F (180C) for 30 to 35 minutes.

flour, baking powder, salt, pudding mix vanilla, eggs, milk, peaches, cream cheese, sugar, peaches reserved syrup, sugar, cinnamon

Taken from recipeland.com/recipe/v/pennsylvania-peachesn-cream-che-5887 (may not work)