CRUST:

2 c. flour
1/2 c. brown sugar
1 c. nuts
2 sticks butter, melted

Mix and press in 9x13 inch dish and bake at 350 degrees for 15 minutes. NOTE: Do not over bake.

FILLING:

1 lg. tub Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese

Mix well, pour over crust after the crust has cooled.

TOPPING:

1 c. water
1 c. sugar
2 tbsp. cornstarch
1 sm. pkg. peach Jello

Cook sugar, water, cornstarch until thick. Remove from the stove, and peach Jello and stir well. Add about 6 cups fresh sliced peaches and pour over crust and filling. Return to refrigerate before serving. Serves 24.