1 1/2 c. self rising flour
1/4 c. brown sugar
1 c. chopped pecans
2 sticks butter, melted
1 med. Cool Whip
8 oz. cream cheese, softened
1/2 box confectioners sugar
1 c. sugar
4 1/2 tsp. cornstarch
1 c. water
1 (3 oz.) pkg. peach gelatin
4 c. peaches, peeled, sliced or chopped, drain if juice

Mix together flour, brown sugar, nuts, and butter. Press into bottom of 9 x 13 inch pan. Bake at 325 degrees for 18-20 minutes. Cool well. Mix cream cheese, Cool Whip, and confectioners sugar. Use electric mixer; beat until smooth and creamy. Spread on cooled crust. Combine sugar and cornstarch in saucepan. Add water. Heat over medium high heat until thickened (jelly-like). Remove from heat and stir in peach gelatin. Stir in peaches. Spread over cream cheese layer. Refrigerate to set gelatin.