Baked pie shell, cool
1 c. chopped peaches and 1/4 c. sugar
2 c. sliced peaches
8 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
2 c. whipped topping

In small saucepan over medium heat, combine 1 cup chopped pecans and 1/4 cup sugar. Heat, stirring occasionally for 4 or 5 minutes. Mix 8 ounces cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla. Beat until well blended. Fold in whipped topping (thawed).

Pour mixture into cooled pie shell. Top with sliced peaches, pour cooled peach topping evenly over peaches. Refrigerate about 2 hours before serving.