Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

LAYER I:

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.

LAYER II:

Combine:

• 8 oz cream cheese
• 1 cup powdered sugar

Blend in 1 cup Cool Whip and spread on first layer.

Layer III:

Mix:

• 1 (3 oz) package peach Jello®
• 1 cup boiling water
• 1/2 cup cold water

Chill until it begins set.

Combine:

• 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.

Layer IV:

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.

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IN LOVING MEMORY OF LOUISE G. DECELLE

Given by
Becky and Kenny Guice and Family

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