Peaches and Cream Cake by Robbie Braddock

Published 12:00 am Wednesday, September 5, 2007

Robbie said this was a recipe she found on the Internet. She enjoys making this dessert for her family and the recipe is also served at Davis’ Snack Bar in downtown Columbiana where she works.

3/4 cup of self-rising flour

1 packet of cheesecake instant pudding mix

3 tablespoons softened margarine

1 egg

1/2 cup of milk

1 large can of sliced peaches (drain juice and save separately)

8 oz. of cream cheese

1/2 cup of sugar

1/4 teaspoon of cinnamon

1 1/2 teaspoon of sugar

Mix the first five ingredients, spreading in a lightly-greased pie plate or casserole dish. Arrange peaches over the batter and then beat cream in a separate dish.

Combine cheese, sugar and 3 tablespoons of peach juice for two minutes and then spread over peaches. Mix cinnamon and sugar in a small bowl and sprinkle over cream cheese mixture. Bake for 35-45 minutes at 350 degrees