1ST LAYER:

2 c. plain flour
1 1/2 sticks melted butter
1 1/2 c. chopped (sm.) pecans

Preheat oven to 350 degrees. Beat flour into melted butter, add nuts. Spread in 9" x 13" pan. Bake 12 minutes. Cool.

2ND LAYER:

2 (8 oz.) pkgs. cream cheese, softened
2 1/2 c. confectioners' sugar
2 c. Cool Whip

Mix and spread over crust.

3RD LAYER:

Place sliced peaches over cream cheese mix.

4TH LAYER:

4 tbsp. cornstarch
4 tbsp. peach Jello crystals
1 c. sugar
1 c. water & juice of lemon (4 tbsp. bottled lemon juice)

Mix dry ingredients. Add water, mix and cook over low heat until slightly thickened. Cool a little. Pour over peaches, being sure every peach is coated. Refrigerate several hours.

Half of this recipe fits into an 8" x 8" pan just right.

I also made it with strawberries and strawberry Jello - great!

Ann suggests kiwi fruit and mandarin oranges and mixed fruit Jello.