1 cup, plus 2 tablespoons flour
1 cup pecans, chopped
1/4 cup brown sugar, packed
1/2 cup margarine, melted
1 (8 oz.) package cream cheese, room temp.
1/2 cup confectioners sugar
1 teaspoon vanilla
2 cups whipped topping, thawed
1 1/2 cups water
1/4 cup granulated sugar
2 tablespoons cornstarch
1 (3 oz.) package peach gelatin
4 cups peaches, cubed (fresh or canned, drained)
Directions: Combine flour, chopped nuts, brown sugar and margarine until well mixed. Press onto bottom of 9x13 inch pan and bake for 15 minutes at 350°F. Cool. Mix together cream cheese, confectioners sugar and vanilla until well mixed, then fold in whipped topping. Spread cream cheese mixture over cooled crust evenly. Cook water, granulated sugar and cornstarch until thick; add peach gelatin and cubed peaches. This peach mixture needs to cool before pouring over top of cream cheese layer. Cool through and serve. Makes 12 large portions.