Remove 2 c. batter; put rest in bundt pan. Spoon on cream cheese mixture. Top with 2 c. batter. Bake at 350 degrees for 55 minutes.
Desserts Cakes Pies
Mix first 7 ingredients at medium speed for 2 minutes. Pour in lightly greased 9-inch pie pan. Spread peaches on top. Mix cream cheese, sugar and peach juice. Spread over peaches 1/2 inch from edge of crust. Sprinkle cinnamon sugar on top. Bake at 350 degrees for 30 minutes.
Mix together oatmeal, brown sugar, flour, salt and butter, then press half of mixture into 9×13-in. pan. Top with 4 c. diced rhubarb. Boil sugar, water and cornstarch until thick. Add 1 tsp. almond flavoring. Spoon 1 can cherry pie filling over rhubarb and liquid layers. Add remaining half of crust mixture with 1/2 c. nuts. Bake 45 minutes at 350-degrees.
1ST LAYER: Blend butter, flour and nuts, press in 9×13-in. pan. Bake 375 degrees for 20 minutes. 2ND LAYER: Mix cream cheese and powdered sugar, add Cool Whip, spread over cooled crust. 3RD LAYER: Mix pudding with milk. Spread over 2nd layer. Spread with remaining Cool Whip.