2 c. all-purpose flour
3/4 c. melted butter
1 c. chopped pecans
3 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) container whipped topping or 1 1/2 c. whipped cream
1 c. granulated sugar
3 tbsp. cornstarch
1 c. water
1 (3 oz.) pkg. peach-flavored gelatin
4 c. fresh peaches, peeled and sliced

In a medium bowl, combine flour and butter. Stir in chopped pecans. Press into 9x13-inch baking dish.

Bake in 350°F oven about 10 minutes or until lightly browned. Cool completely. Set aside. Mix confectioners' sugar with cream cheese until smooth. Fold in whipped topping. Spoon on top of crust, pushing sides up to make a slight well for peaches. Set aside.

In a medium pan, mix sugar and cornstarch. Over medium heat, slowly stir in water. Bring to boiling, stirring constantly, and cook one minute until mixture is bubbly, clear and slightly thickened. Remove from heat and stir in peach gelatin. Cook another 2 minutes. Reserving 1/3 c. for peaches, spoon glaze over cream mixture, leaving a 1-inch border of cream visible. Stir reserved glaze into peaches and spoon peaches over glaze. Refrigerate several hours or overnight.

Makes 16 servings.