1 1/2 c. sugar
1 1/2 c. water
3 tbsp. cornstarch

Boil until thick and clear. Add 1 1/2 packages peach jello. Stir well and cool. Meanwhile, slice peaches into a baked crust and pour liquid over the peaches. Refrigerate until firm; serve with Cool Whip.

CRUST:

1 1/2 c. flour
1/2 c. oil
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. milk
1/2 c. finely chopped nuts

Bake in a 9x13 pan at 350 degrees for 10 minutes or until lightly browned.