1 (8 oz.) pkg. cream cheese, softened
12 graham crackers, crushed
4 tbsp. sugar
4 tbsp. (1/2 stick) butter, melted
1 (12 oz.) tub Cool Whip, divided
1/2 cup chopped pecans
1 fresh peach (thin slices or cut slices in half)
1 (3 oz.) pkg. peach jello
1 (3 oz.) pkg. instant vanilla pudding

Crush graham crackers. Mix with sugar and melted butter. Press into the bottom of an 8x12-inch pan.

Beat softened cream cheese, add dry peach jello and dry instant vanilla pudding, mixing continually with mixer. Then add 4 oz. Cool Whip to mixture. Spread this over graham cracker crumbs.

Place peach sections or pieces evenly on dessert. Then cover with remaining Cool Whip mixed with chopped pecans. Cover with Saran or plastic wrap.

Let set in refrigerator for 3 hours before serving.

Submitted by: Carol Powell