2 sticks butter
2 c. plain flour
1 c. chopped pecans
9 oz. Cool Whip
2 (8 oz.) pkg. cream cheese
4 c. powdered sugar
1 lg. can peaches, chopped & drained
1 c. water
1 c. sugar
3 tbsp. cornstarch
3 tbsp. peach Jello

Mix butter, flour and pecans and put in 11 x 13 inch pan. Bake at 350 degrees for 30 minutes.

Mix Cool Whip, cream cheese and powdered sugar. Spread over cooled crust.

Cook water, sugar and cornstarch until medium thick and clear. Add Jello and peaches. Cool and pour over cream cheese layer.