1 c. (2 sticks) butter
2 c. self-rising flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1 (8 oz.) carton frozen whipped topping, thawed
5 medium ripe peaches, peeled and sliced thin
1 (14 oz.) container peach glaze

In a bowl, cut butter into the flour until crumbly. Stir in the pecans. Press into a 13x9-inch baking dish.

Bake at 350°F for 25 minutes or until lightly browned. Cool.

In a small mixing bowl, beat cream cheese and powdered sugar until fluffy. Beat in whipped topping. Spread over crust. Arrange peaches over cream cheese layer. Carefully spread glaze over peaches. Cover and refrigerate.

Yields 12 to 15 servings.