STEP I: CRUST:

1 1/2 c. self-rising flour
1 1/2 sticks butter
1/4 c. brown sugar
1 c. chopped nuts

Mix all ingredients. Spread mixture in a 13x9 inch pan and bake for 30 minutes at 300 degrees. Let cool.

STEP II: FILLING:

8 oz. cream cheese
1/2 box powdered sugar
1 lg. (12 oz.) container Cool Whip

Mix above ingredients and spread over crust.

STEP III: TOPPING:

1 c. water
4 tbsp. cornstarch
1 c. sugar
1 (3 oz.) box peach Jello
4 c. peaches

Combine first 3 ingredients in pan. Boil until thick and clear. Stir in Jello and let cool. Mix in peaches and spread on top of the filling. Refrigerate overnight. Cut and serve.