1ST LAYER:

2 c. self rising flour
2 sticks butter, melted
1 c. pecans

Mix together and spread in 9'x12" pan. Bake at 350 degrees for 15 to 20 minutes until lightly browned. Cool completely.

2ND LAYER:

1 (8 oz.) pkg. cream cheese
2 1/2 c. powdered sugar
1 (8 oz.) Cool Whip

Mix well and spread on crust. Refrigerate.

3RD LAYER:

4 c. fresh sliced peaches

Place evenly over second layer.

4TH LAYER: GLAZE:

1 c. sugar
4 tbsp. flour
4 tbsp. peach Jello
1 c. water

Mix sugar, flour and Jello well. Stir in water. Cook over medium heat until thick and clear. Cool completely. Pour over peaches and refrigerate. Flavor is better if allowed to set overnight.