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| INGREDIENTS |
- Crust:
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1½ sticks butter
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½ cup chopped pecans
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1½ cups all-purpose flour
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Filling:
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2 cups powdered sugar, sifted
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8 oz. cream cheese, softened
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8 oz. Cool Whip, thawed
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Topping:
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1½ cups sugar
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1½ cups water
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1 (3-oz.) box peach gelatin
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4 ½ tbsps. corn starch
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| INSTRUCTIONS |
| Preheat oven to 350°. Using a pastry blender, cut the butter into the flour mixture until coarse crumbs form. Add nuts and press into the bottom of a greased 9-x-13-inch pan. Bake 15 minutes or until lightly brown. While the crust cools, mix powdered sugar, cream cheese, and Cool Whip for the filling. Pour filling into the crust. Peel and slice eight peaches and place them on top of the filling. For the topping, stir together sugar, water, and corn starch in a small pot. Cook over medium heat until the mixture is thick. Remove from heat, add gelatin, and stir to dissolve. Chill the gelatin mixture in the refrigerator for a few minutes before pouring over peaches. Refrigerate at least 3 hours before serving. |
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