1 stick butter, room temperature
1 c. flour
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, room temperature
1 c. powdered sugar
9 oz. container Cool Whip
1 pkg. peach Jello (mix with 1 c. boiling water & 1/2 c. cold water, chill until firm)
1 pkg. French vanilla pudding mix (mix with 1 1/2 c. cold milk)

Garnish:

Toasted pecans and peach slices

First Layer: Mix well butter, flour and chopped pecans. Press into an oblong dish about 9 x 13 inch pan. Do not grease dish. Bake for about 20 minutes at 350 degrees. Cool completely.

Second Layer: Fold 1/2 of the Cool Whip into the creamed mixture of cheese and sugar and set the rest aside. Spread this mixture in a layer on the cooled pastry layer.

Third Layer: Combine Jello and pudding; spread mixture over the second layer.

Fourth Layer: Spread the remaining Cool Whip over the third layer and chill. Just before serving, garnish the top with toasted pecans and peach slices.