1 deep dish pie shell, baked & cooled
3 c. fresh or frozen sliced peaches
1/4 c. sugar
1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
2 c. Cool Whip (I use LaCreme)

Chop 1 cup peaches. In small saucepan over low heat, combine chopped pecans with sugar. Bring to a boil, stirring occasionally, and continue to cook 4 to 5 minutes or until peaches are soft. Cool.

In medium bowl beat cream cheese, powdered sugar and vanilla. Fold in whipped topping. Spoon cream cheese mixture into baked pie shell (cooled). Arrange remainder of peach slices over top of pie. Spoon cooked peaches evenly over top of pie. Chill several hours until set. Serves 8. Preparation time only 15 minutes.