3/4 c. real butter
1 3/4 c. flour
8 fresh peaches
4 tbsp. cornstarch
2 c. water
8 oz. whipped topping
2 tbsp. sugar
Pinch of salt
2 c. sugar
1 tbsp. butter
3 oz. pkg. peach Jello

Mix butter, 2 tablespoons sugar, flour, and salt with pastry blender until crumbly. Pat in a 9 x 13 inch cake pan. Bake 15 minutes in a 350 degree oven. Cool slightly. Slice the fresh peaches onto crust. In a saucepan, combine 2 cups sugar, the cornstarch, butter, and water. Bring to a boil while stirring constantly over medium heat. Add peach Jello and stir until dissolved. Remove from heat. Cool slightly. I make this mixture while crust is baking. Pour over peaches and crust. Chill several hours. Spread topping over the top before serving.