Many years ago, this was one of the options for dessert on Thanksgiving Day at my mother-in-law’s house. I loved it! It’s easy to make ahead, can be served cold or at room temperature, and uses canned peaches (not fresh), all of which makes it a great dish for a Thanksgiving dessert buffet, but don’t feel that’s the only time you can serve it. Enjoy!
|We took a family picture that year as well!|
Peaches & Cream
2 small packages non-instant vanilla pudding
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup oil
1 cup milk
2 quarts canned peaches, drained and chopped, reserving 1 cup syrup
2 (8 oz) packages cream cheese
1 cup sugar
Cinnamon sugar (3 tablespoons sugar & 1/2 teaspoon cinnamon)
Combine the dry pudding mix, flour and baking powder. Mix eggs, oil and milk together; then add to dry ingredients and mix until smooth. Spread in a greased 9 x 13″ baking pan. Sprinkle the peaches over the batter. Beat together the cream cheese, peach syrup and sugar. Spread over peaches. Sprinkle with the cinnamon sugar and bake at 350° for 40 minutes.
You’ll notice I used an 8″ square baking pan. It’s very easy to cut this recipe in half!
It’s delicious as it is, but it doesn’t hurt to add additional whipping cream when serving!!