2 cups flour
½ cup brown sugar
1 cup butter
1 cup chopped walnuts
Cream sugar and butter. Add the rest. Press into a 9x13 pan. Bake at 325° for 15. Cool. Crumble with fork and leave in pan.
8 oz cream cheese
1 tsp vanilla
¾ cup powdered sugar
1 12 oz tub of whipped topping (cool whip)
Cream together the cream cheese and the powdered sugar. Add the vanilla and then fold in the cool whip. Spread over cooled crust.
2 cups water
2 Tbsp cornstarch
1 cup sugar
1 small package peach jell-o (or the flavor that matches the fresh fruit)
4 cups diced peaches (or other fresh fruit)
Bring the water, cornstarch and sugar to a boil. Add the jell-o and stir until dissolved. Cool and fold in fresh fruit.