#1 Crust:

1 1/2 c. flour
2 sticks butter
1/4 c. brown sugar
1/2 to 3/4 c. chopped pecans

Melt butter and mix flour, sugar and pecan pieces together. Press into a 9 x 13 pan.

Bake 15 minutes at 400°F. Cool.

#2 Filling:

1 tsp. vanilla
1 c. powdered sugar
8 oz. container Cool Whip

#3 Peach Topping:

1/3 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 tbsp. lemon juice
2 c. peaches, drained

Mix cornstarch and sugar. Add water, lemon juice and peaches. Cook and boil until thickened. (It will thicken more as it cools.) Spread over cream cheese mixture. Chill.