• 2 c. sliced ripe peaches (5 large to 8 small)
• 2 tsp. sugar
• Dash cinnamon
• 2 1/4 c. all purpose flour
• 1 1/2 c. powdered sugar
• 2 sticks butter, cold
• 1 8 oz. pkg. cream cheese, softened
• 1 14oz. can sweetened condensed milk
• 1 egg
• 2 tsp. Pure vanilla extract

Preheat oven to 350*. Peel& pit the peaches: slice thinly or chop & toss with the cinnamon & sugar. Set aside. In a large bowl, combine flour & powdered sugar. Cut in the butter till mixture is crumbly & rather dry.

(They said to use your hands......I found that awfully messy. I used one hand and my pastry blender!) Reserve 2 c. of mixture for topping.

Press remaining mixture into an UNGREASED 9x13 glass pan. Bake the crust for 15 minutes. While it is baking, beat the cream cheese till fluffy. Gradually add the sweet milk till smooth. Add the egg and vanilla & mix well. After the crust has baked, remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle any peach juice over all. Pour the cream cheese mixture over the peaches a & sprinkle the reserved crumb mixture over the top. Bake 30-35 minutes. till bubbly & starting to brown on the top. Remove from oven, cool a little & cut into bars. Delicious warm or cold. Refrigerate any leftovers. * I had to bake mine almost 15 minutes longer than the directions. But oven temps vary so watch yours close.