*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was super yummy! I used instant pudding and it came out fine. Don't use too much peach juice in pie and just enough to loosen cream cheese & it will come out firm but moist, like a bread pudding texture on bottom and cheese cake on top.
This was delicious and super easy! My whole family loved it. Next time I will add another can of peaches but that is the only thing I would change. I used my stand mixer for the whole thing and that made clean up quick!
With only slight variations this is a wonderful pretty easy to prepare dessert I ve been making since 1983. (I write this as I refer to my battered and stained 4x6" index card with the notation 2/83 Very good!! - that s how we did things back then!) The differences while minor are worth noting in this old classic recipe. Add 1 tsp. baking flour to the flour/pudding mixture. Use melted butter as it is easier to incorporate. I use a 16 oz. can of sliced peaches reserving 1/3 cup of the liquid. I chop the peaches before sprinkling them atop the batter. Add the 1/3 cup reserved peach liquid to the cream cheese. Finally I use an 8x8 square pan and in so doing I find I need to bake this a little longer (directions say 45 minutes). Fond memories on this one.
This is absolutly awesome! I followed the recipe to the T and it turned out great! I baked it in my Pampered Chef stoneware deep dish pan. I'm thinking of trying this with fresh peaches and blueberries as they will be fresh in my area soon. Then I will use Peach Schwnaaps in place of the syrup. This is a real keeper! Thanks!
Tasty but the "overcooked pudding" pseudo-crust is a bit weird. I can't help but feel that this portion could be improved somehow. Also I think it is pointless to put packaged pudding mix in a from-scratch recipe. What does this save me 30 seconds of measuring out corn starch and vanilla extract? The point of packaged mixes is the quick convenience of getting a finished product out of the box. If you're using it as an ingredient in a from-scratch recipe you might as well save money and just add 3 Tbsp corn starch 1 Tbsp sugar 1 tsp of vanilla and 1/4 tsp of salt. There I just saved everyone who makes this a dollar or more.