Peaches And Cream Shortcake Recipe

Name: Peaches And Cream Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 egg; 1/2 c. milk; 3 Tbsp. oleo; 3 1/4 oz. pkg. vanilla pudding (not instant); 1 (15 oz.) can well drained peaches (save juice) *; 1 (8 oz.) pkg. cream cheese; 1/2 c. sugar; 3 Tbsp. juice saved from can; 1 Tbsp. sugar; 1/2 tsp. cinnamon

Servings: persons

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
3 Tbsp. oleo
3 1/4 oz. pkg. vanilla pudding (not instant)
1 (15 oz.) can well drained peaches (save juice) *
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
3 Tbsp. juice saved from can
1 Tbsp. sugar
1/2 tsp. cinnamon

1
Combine flour, baking powder, salt, egg, milk, oleo and pudding (not instant).
2
Beat mixture for 2 minutes on medium speed of mixer.
3
Pour into a 10-inch pie plate (greased).
4
Place well drained peaches over mixture (save juice).
5
Combine cream cheese, sugar and the reserved juice.
6
Spoon over peaches.
7
Combine sugar and cinnamon.
8
Sprinkle over cream cheese.
9
Bake at 350u00b0 for 30 to 35 minutes, until golden brown.
10
Filling will appear soft.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 egg, and more.

Yes, Peaches And Cream Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peaches And Cream Shortcake

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