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Instructions |
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Mix together flour, chopped pecans and butter. Pat down as a crust in a 9 x 13 inch pan. Bake at 350 degrees for 10-13 minutes or to a light brown color. Let cool.
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Combine the cream cheese, powdered sugar and Cool Whip. Beat together and put on top of crust and cool in refrigerator.
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Combine the corn starch, sugar and water in a saucepan. Bring to a boil and boil for 1 minute. Add a small box of peach Jello and cook for 2 more minutes. Allow this mixture to cool slightly.
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Add 4 cups of sliced peaches. Spread evenly over the top of the white filling. Chill overnight.
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Serving
Suggestions |
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Frozen sliced peaches may be used with good results.
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Originally Submitted
11/18/2012
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