Mix well and pat down into a 9×13 pan. Bake 350º for 30 minutes.
Mix water, sugar and cornstarch well and boil until thickened. Remove from stove and add jello and peaches. Place in refrigerator to cool.
Mix well and place over cool crust. Add topping. Refrigerate until set for 1 to 2 hours.
This recipe was submitted by Linda Wood as part of the 2011 Our State Peach Recipe Collection.
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