1 (28 oz.) can peaches
1 (8 oz.) cream cheese
1 can Eagle Brand milk
1 (7 oz.) Cool Whip
2 tbsp. butter
1 box vanilla wafers

Drain peaches. Take the juice and thicken with 2 tablespoons of cornstarch, set aside. Crumble vanilla wafers and add butter, then put them in a long glass dessert dish. Press down. Mix cream cheese, Eagle Brand milk, Cool Whip and pour on vanilla wafers. Put peach juice and peaches on top. Refrigerate overnight.