1 c. flour
1 stick butter
1/2 c. chopped pecans (fine)

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

1 c. water
1 c. sugar
2 tbsp. corn starch
1 box peach Jello

Melt butter and pour over flour and nuts. Pat into 9 x 13 pan. Bake at 350 degrees for 10 to 12 minutes. Cool.

Mix all together 2nd layer and spread over 1st layer (crust).

Put 3rd layer into saucepan, bring to a boil until thick. Take off heat add 1 box peach Jello. Stir well, add 2 cups fresh peaches. Spread over #2 layer. Refrigerate.