Crust:
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup melted butter
1/2 cup chopped walnuts
Mix together in 9x13 cake pan. Bake 12 minutes on 350*.
After it is baked, take out 1/4 cup and save for topping.
Pat remaining crust into bottom of pan.
Set aside.
Filling:
2 cups water
1 cup sugar
2 Tbl corn starch
Boil until slightly thick.
Then add 1 small package of orange Jell-O.
Stir until dissolved.
Cool to room temperature.
Then add 6 cups of sliced fresh peaches.
Pour over crust.
Refrigerate until Jell-O is set.
Topping:
1 package of room temperature cream cheese
1/2 cup powdered sugar
2 Tbl milk
Cream together until smooth.
Fold in one small carton of Cool Whip.
Spread over peach layer.
Sprinkle remaining crumbs on top.
Refrigerate 2-3 hours before serving.
