Peach cobbler by
Ingredients
1 package dry cake mix, white, yellow or French vanilla
1/3 C butter, room temperature
2 large eggs, divided
29 ounce can light peach slices, drained (or fresh ones)
8 oz cream cheese, room temperature
1/3 C sugar
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray.
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 1/2 C crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes
Cut peach slices into 1 inch pieces; spoon onto partially-baked crust.
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.
Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 1/2 C crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes
Cut peach slices into 1 inch pieces; spoon onto partially-baked crust.
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.
Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
Servings: 12