1 c. flour
1 stick butter
1/2 c. pecans, chopped
1 1/2 c. sugar + 1 tbsp.
1 (5 oz.) pkg. cream cheese
2 tubs (9 oz.) Cool Whip
1 c. powdered sugar
4 tbsp. cornstarch (rounded)
1 1/2 c. water
1 pinch salt
5 medium peaches, sliced
1/4 tbsp. almond extract
1/2 pkg. peach jello

Mix flour, butter, pecans and 1 tablespoon sugar. Then pat into 9 x 13 baking dish to form crust.

Bake for 15 minutes at 350°F.

Mix cream cheese, 1 package Cool Whip and powdered sugar; spread over crust after it's cooled. Slice peaches on top of this. Cook 1 1/2 cups sugar, cornstarch, water and salt until thickened, then add flavoring and jello. Pour this mixture over peaches and refrigerate. Top with Cool Whip and serve.