1 cup self-rising flour
1/2 cup (1 stick) butter
1/2 cup chopped nuts
1 (8-ounce) package cream cheese, softened
2 1/2 cups powdered sugar
1 (8-ounce) non-dairy whipped topping
3-5 sliced fresh peaches
1 cup sugar
4 tablespoons flour
4 tablespoons peach gelatin
1 cup water
Extra whipped topping (optional)
For crust, mix flour, butter, and nuts; press into a 9-inch by 13-inch dish. Bake at 375 for 15 minutes. Cool.
Mix cream cheese, powdered sugar and whipped topping; spread over cooled crust.
Slice peaches over cream cheese mixture. In a saucepan, mix sugar, flour, gelatin, and water; boil until thick and clear, about 5 minutes, stirring constantly. Cool and pour over peaches; refrigerate. Serve with extra whipped topping, if desired. Serves 8-10.