Peach Viennese Torte - cooking recipe

Ingredients

1/4 c. margarine
1/4 c. confectioners sugar
1 c. flour
8 to 10 fresh peaches
1 c. granulated sugar
2 Tbsp. cornstarch
1 c. water
4 Tbsp. cherry flavored gelatin
1 c. whipping cream, whipped or Cool Whip

Preparation

Cream margarine and confectioners sugar together, adding sugar gradually.
Add flour and mix to form a soft dough.
Pat on bottom and sides of
12-inch pizza pan.
Bake at 325\u00b0 for 20 minutes. Combine sugar, cornstarch and water.
Cook over low heat, stirring constantly until thick and clear.
Stir in gelatin.
Allow to cool.
While cooling, arrange peeled, sliced peaches in a single layer over baked shell.
Spread gelatin glaze over peaches. Chill.
Top with whipped cream or Cool Whip.