CRUST:

1 1/2 c. self-rising flour
2 sticks butter
1/4 c. brown sugar
1 c. chopped nuts

Mix all ingredients together and spread mixture in a 9x13 inch pan and bake for 30 minutes at 300 degrees. Let cool.

FILLING:

8 oz. cream cheese
1/2 box powdered sugar
1 lg. (12 oz.) container Cool Whip

Mix above ingredients and spread over crust.

TOPPING:

1 c. water
4 tbsp. cornstarch
1 c. sugar
1 (3 oz.) peach Jello
4 c. peaches

Combine first 3 ingredients in pan. Boil until mixture is thick and clear. Stir in Jello and let cool. Mix in peaches and spread on top of filling. Refrigerate overnight. Cut and serve.