Peach of a Treat ;-)

Peach season is under way here in the sunny south and it never hurts to have one more recipe to help enjoy the season ;-) This recipe calls for canned peaches, but could easily be adapted to the sweet juicy delights that are going to be available in abundance for the next little while - save a little juice and use fresh peaches instead!!

Peaches & Cream Cake

Ingredients

3/4 cup self rising flour *see note*

1 small package instant pudding cheesecake or vanilla (I used cheesecake)

3 TBLS butter softened

1 egg

1/2 cup milk

1 large (28 oz) can sliced peaches drained, reserving 3 TBLS juice for topping

8 oz package cream cheese room temperature

1/2 cup sugar or splenda

1/4 tsp cinnamon mixed with

1/2 tsp sugar/splenda

Instructions

Mix together first 5 ingredients and spread in lightly greased (deep) pie plate or 8" square casserole pan.

Arrange peaches over batter.

Beat cream cheese, sugar and 3 TBLS peach juice for about 2 minutes until smooth.

Spread cream cheese mixture over peaches leaving a 1 inch border.

Sprinkle cinnamon sugar over cream cheese mixture.

Bake 35 to 45 minutes in preheated 350 degree oven until edges are golden brown.

Cool, refrigerate and chill before serving.

Not too sweet, reminiscent of cheesecake and oh so good!!

Enjoy ;-)

*note* to substitute all purpose flour in any recipe for self rising flour add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour used.

Learning as I go,

Leisha