Pot-A-Cakes

Directions

1. Step 1
   Divide pie filling among 8 (10-ounce) custard cups or ramekins (for one-dish recipe see below). Set cups on a large baking sheet; set aside.

2. Step 2
   In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in pudding mix.

3. Step 3
   Gradually beat in whipping cream until well combined (mixture will be thick). Spoon evenly over pie filling in cups.

4. Step 4
   In another large bowl, combine quick bread mix, water, eggs, and oil. Stir until combined but slightly lumpy.

5. Step 5
   Spoon 1/4 cup of the batter over the cream cheese mixture in each cup. Sprinkle evenly with all but 1/4 cup of the packaged streusel mixture.

6. Step 6
   Spoon remaining batter over the streusel (batter won't cover the streusel layer). Sprinkle with reserved streusel. Cups will be full.

7. Step 7
   Bake for 25 to 30 minutes or until tops are golden brown and a toothpick inserted into top portion comes out clean. Cool slightly.

8. Step 8
   If desired, drizzle tops of cakes with icing* before serving. Serve warm.

ICING

1. Step 1
   If your quick bread does not contain an icing packet, in a small bowl combine 3/4 cup powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla. To keep it at a consistency appropriate for drizzling, you can add in additional milk, 1 teaspoon at a time.

ONE DISH METHOD

1. Step 1
   Prepare batters as above. Spread pie filling in a 3-quart rectangular baking dish. Dollop pudding mixture on top. Spoon on about 1/2 of the batter and sprinkle with all but 1/4 cup of the streusel. Spoon on remaining batter and sprinkle with reserved streusel. Bake at 350°F for 40 minutes. Cool slightly and drizzle with icing.