FIRST LAYER:

2 c. self-rising flour
2 sticks butter, melted
1 c. pecans, chopped

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
2 1/2 c. confectioners' sugar
1 (8 oz.) Cool Whip

THIRD LAYER:

4 c. fresh peaches, sliced

FOURTH LAYER:

1 c. sugar
4 tbsp. flour
4 tbsp. peach Jello (powder)
1 c. water

Combine ingredients in first layer and bake in a 9 x 12 inch dish at 375 degrees for 15-20 minutes. Cool completely. Mix ingredients in second layer well and spread over crust. Refrigerate. Spread peaches over this. Mix first three ingredients in the fourth layer well; then add the water. Cook over medium heat until glaze is thick and clear. Cool completely before spreading. Store in refrigerator.