Mitchelenes’s Peach Delight
2 cups self-rising flour
1 cup butter
1 cup pecans
1 (8-ounce) package cream cheese
2 cups powdered sugar
1 (8-ounce) container non-dairy whipped topping
4 cups sliced peaches
1 (16-ounce) container peach glaze
In a medium bowl, melt butter. Mix in flour and nuts and press mixture into a 9- X 13-inch pan. Bake at 350 F for 20 to 25 minutes or until crust just begins to brown slightly.
In a mixing bowl, cream together cream cheese and sugar. Fold in whipped topping and spread mixture over completely cooled crust. Mound edges slightly higher to hold glaze inside of cream cheese mixture. In a separate bowl, fold peaches into glaze, then spoon over cream cheese layer, keeping glaze away from edges. Keep refrigerated.