Peach Delight Carolyn McCabe
Layer #1
1 cup flour, sifted 1 cup chopped nuts
1 stick melted butter
Mix together and pour into 9 x 13 dish. Bake 20 minutes at 325 degrees and let cool.
Layer #2
1 – 8 oz. sour cream
1 – 8 oz. Cool Whip
1 – 8 oz. cream cheese
1 cup powdered sugar
Mix well and spread on crust.
Layer #3
1 – 3 oz. box apricot/peach jello
1 cup sugar
6 Tbsp. cornstarch
2 cups water
Bring to boil and boil 10 minutes, stirring constantly until thick. Cool – stir in sliced peaches/nectarines (about 6). Spread on top of layer #2 mixture. Chill. (I make it a day ahead)