1 c. flour
1 stick butter
1 c. chopped pecans
1 - 8 oz. cream cheese
1 - 8 oz. Cool Whip
2 c. powdered sugar
1 c. sugar
1 c. water
2 t. cornstarch
3 oz. peach Jello

Crust:

1 c. flour
1 stick butter
1 c. chopped pecans

Press into 11X18 pan, bake at 350 until brown.

In a bowl, mix:

1 - 8 oz. cream cheese
1 - 8 oz. Cool Whip
2 c. powdered sugar

and spread over crust

Topping:

1 c. sugar
1 c. water
2 T. cornstarch

Cook until thick, add 1 3 oz. peach Jello, cool then add peaches.

Submitted by: Southern Yankee