Carrot Pie Surprise

Crust:

1 small pkg vanilla pudding mix, (not instant)
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
1 egg
1/8 cup milk
3 Tbsp butter
2 cups carrots, peeled & shredded
1 (20 oz) can sliced peaches, drained & juice reserved

Filling:

1 (8 oz) pkg cream cheese, softened at room
temperature
1/8 cup carrots, peeled & shredded
1/8 cup sugar
3 Tbsp reserved peach juice

Topping:

sugar
cinnamon

Preheat oven to 350F. Combine flour, pudding mix, baking powder, salt,
egg,
milk and butter. Mix at high speed of mixer for two minutes. Fold in
carrots
and pour into a 10-inch deep pie plate, which has been coated with a
nonstick
vegetable spray. Top with well-drained peach slices. Combine cream cheese
with
sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of
mixer
for 2 or 3 minutes, or until smooth and creamy. Fold in carrots. Spread on
top
of the peach slices in pie plate, to within one inch of edge.

Combine sugar and cinnamon and sprinkle over the cream cheese mixture.
Bake
for 35 to 40 minutes or until sides and bottom are golden brown.

Yield: 8 servings.

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