FIRST LAYER (CRUST) :

1 1/2 c. self-rising flour
1/4 c. brown sugar
1 c. (2 sticks) butter, melted
1 c. chopped pecans

Mix ingredients, press into the bottom of an oblong, pyrex dish (9 x 13 inch). Bake at 300 degrees for 25-30 minutes, don't let crust get too brown. Cool completely.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) carton Cool Whip
1/2 (6 oz.) confectioners' sugar, sifted

Combine ingredients and spread over crust.

THIRD LAYER (Topping) :

1 c. sugar
1 c. water
4 tbsp. cornstarch
1 (3 oz.) box peach Jello
4 c. fresh (real ripe) peaches, sliced

Mix water, sugar and cornstarch. Cook until thick, remove from heat, add Jello. Cool until syrupy. Add peaches and let set in refrigerator until it begins to thicken. Pour over cream cheese layer and chill.