Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
Combine until well blended:
- 1 stick oleo
- 1 cup plain flour
- 1/2 cup pecans, chopped
Pat into 9×13 inch dish. Bake at 350 degrees for 15 to 20 minutes until lightly browned.
- 8 oz cream cheese
- 1 cup powdered sugar
Blend in 1 cup Cool Whip and spread on first layer.
- 1 (3 oz) package peach Jello®
- 1 cup boiling water
- 1/2 cup cold water
Chill until it begins set.
- 1 small package French instant vanilla pudding mix
- 1 1/2 cup cold sweet milk
Combine gelatin and pudding mixture. Beat with mixture to blend. Add 3 cups fresh chopped peaches (may use frozen ones if you don’t have fresh ones). Place peaches over second layer and chill until firm.
Spread remainder or 13 ounce size Cool Whip® over third layer. Sprinkle generously with toasted pecans or graham cracker crumbs. Let cool for at least 8 hours.