CRUST:

2 c. self-rising flour
2 sticks melted butter
1 c. chopped pecans

SECOND LAYER:

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

THIRD LAYER:

4 c. fresh sliced peaches

FOURTH LAYER:

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

Mix crust, spread in 9x12 inch baking dish or pan. Bake 15-20 minutes at 350 degrees. Cool.

Mix second layer and whip smoothly, spread over cooled crust.

Arrange peach slices over top and refrigerate.

Cook fourth layer until clear and thick, cool completely and spread over peaches. Chill.