By Donna Anders, Tuscaloosa County
Prep Time: 30 mins Cook Time: 15 mins Servings: 8 to 10
1 cup self-rising flour
1/2 cup unsalted butter, softened
1/2 cup finely chopped nuts
Layer 1 Ingredients
1 (8-ounce) package cream cheese, softened
2 1/2 cups powdered sugar
1 (8-ounce) container non-dairy whipped topping, thawed
Layer 2 Ingredients
3 to 5 fresh peaches, peeled, pitted and sliced
Layer 3 Ingredients
1 cup sugar
4 tablespoons all-purpose flour
4 tablespoons peach gelatin
1 cup water
Extra whipped topping (optional)
Heat oven to 375 F. For the crust, mix flour, butter and nuts; press into a 9-inch-by-13-inch dish. Bake 15 minutes. Cool completely.
In a large bowl, mix cream cheese, powdered sugar and whipped topping; spread over cooled crust.
Layer sliced 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.