• 1 box of sf vanilla pudding
• 3/4 c multigrain pancake mix
• 1/2 c. milk
• 1 egg
• 1 can of no added sugar peaches
• 8 oz cream cheese
• 1/2 c splenda + 1/2 t
• 3 T peach juice

1. For "crust":
2. Mix 1 small box vanilla sugar free pudding
3. 3/4 C. Multi grain pancake mix (or you could use 3/4 C. flour and 1 tsp baking powder)
4. 1/2 C. Milk
5. 1 Egg
6. Spread into a pie pan
7. Over the crust, top with 1 large can (or 2 of the smaller cans, I think they're 16oz) sliced peaches canned in juice, keep 1 inch away from the edge
9. Cream together 8oz. low fat cream cheese, 1/2 C. Splenda and 3 tbs. peach juice. Spread over peaches. Mix 1 tsp splenda with 1/4 tsp cinnamon, sprinkle over the entire pie
10. Bake at 325 for 35-40 minutes, or until center is set. You can eat this warm, but it is much better after it has been refridgerated over night. Enjoy!

My OH family I try to leave out spenda if the fruit is sweet. This isnt the most healthy thing we can eat but both wt watchers and family that doesnt watch what they are eating...both enjoy this