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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Sellersville, Pennsylvania field editor Christine Wilson sent this comforting dessert. It stars fresh peaches - at their juicy best this time a year, she says. Ingredients:
1/2 cup milk |
3 tablespoons butter, melted |
1 egg |
3/4 cup king arthur unbleached all-purpose flour |
1 package (3 ounces) cook-and-serve vanilla pudding mix |
1 teaspoon baking powder |
1/2 teaspoon salt |
4 to 5 medium ripe peaches, peeled and sliced |
topping: |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup plus 1 tablespoon sugar, divided |
1/3 cup half-and-half cream |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches.
2. In a small bowl, beat the cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top.
3. Bake at 350° for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before cutting. Yield: 9 servings.
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