1. Crust 1 cup flour 1 stick of butter (melted) 1 cup finely chopped pecans Mix together. Press into bottom of 13 X 9” Pyrex. Bake at 350 degrees 15-20 Min. Cool. 2. Filling 1 8 oz. Cool Whip 1 8 oz. Cream cheese (softened) 1 cup confectioner’s sugar

Mix filling ingredients together with mixer and spread over cooled crust. Top filling with 4 cups fresh peeled peaches cut in small pieces and placed evenly over filling. 3. Take 1 3oz. pkg. Peach Jello. Pour 1 cup boiling water over Jello and stir until dissolved. Add 1 cup of cold water and pour mixture over peaches. Let set 3 hrs. in refrigerator.