Peach Pudding Pie

Reduced-fat cream cheese tops this peachy pie. Serve it for a light dessert.

Ingredients:

• Crust:
• 3/4 C. all-purpose flour
• 1 tsp. baking Soda
• 1 pkg. sugar-free cook-and-stir vanilla pudding mix
• 3 Tbsp. light margarine
• 1 egg
• ***
• 1 10 to 14-oz. can sliced peaches (juice-pack)
• ***
• Topping:
• 1 - 8oz pkg.reduced-fat cream cheese
• 1/2 C. Splenda or other sweetener
• 3 Tbsp. Peach juice

Directions:

Beat all ingredients for crust 2 minutes on medium speed and pour into a greased 10-inch pie pan or plate. Peaches: Drain and save 3 tablespoons of the juice. Dice Peaches Place over the center of the batter for the crust. Leave 1-inch around the outer edge. Topping: Beat these ingredients on meduium speed until fluffy about 3 minutes. Gently spoon and lightly spread onto the center of the pie. Mix 1 teaspoon ground cinnamon with 2 tablespoons Splenda. Sprinkle all over finished pie before baking (completely cover top crust and all.) Bake at 350 degrees for 35 minutes. Serve warm or cool.

Number of Servings: serves 8 to 10