1/2 lb. Hydrox cookies
8 graham crackers
2 eggs
3/4 c. butter
2 1/2 c. powdered sugar
8 peaches
1 1/2 c. whipping cream or Cool Whip

9x13 pan. Crush cookies and graham crackers and put half of mixture in bottom of cake pan.

Cream together beaten eggs, butter and powdered sugar. Peel peaches, dip in lemon juice and drain. Place sliced peaches on top of creamed mixture. Top with whipped cream. Top with remaining crumbs. Refrigerate overnight.

Tasty dessert during peach season.