Crust:

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

Mix together all ingredients and press into the bottom of a 9x13-inch baking dish.

Bake at 375°F for 15 to 20 minutes. Cool for 30 minutes.

Filling:

4 c. peaches
8 oz. cream cheese
2 1/2 c. powdered sugar
8 oz. (1 small tub) Cool Whip

Peel and chop peaches; then set aside.

Mix together cream cheese, powdered sugar and Cool Whip. Spread mixture on cooled crust. Top with peaches and put in refrigerator.

Topping:

1 1/3 c. sugar
5 1/2 tbsp. flour
4 tbsp. jello, peach
1 1/3 c. water

In a saucepan, mix together sugar, flour and jello. Add water and cook over medium heat until thick. Let cool completely and pour over peaches.