- 3 cups chopped peaches
- 1/2 teaspoon lemon juice
- 1/4 cup sugar
- 14-15 pecan sandie cookies,crushed
- 4 tablespoons butter, melted
- 1 tablespoon corn starch
- 1 teaspoon vanilla
- 8 ounce container whipped topping
Combine peaches, lemon juice and sugar, let stand 1 hour to allow a syrup to form.
Combine crushed cookies and butter, press in the bottom of a 9 by 9 inch dish, refrigerate until ready to use.
Once the syrup has formed from the peaches to equal about 1/2 cup remove the peaches and set aside.
Whisk in the cornstarch and microwave 1 minute to thicken, cool.
Fold syrup into the whipped topping, add vanilla and peaches.
Spread onto chilled crust and refrigerate until ready to serve.