2 1/2 c. crushed vanilla wafers (12 oz. box)
1 c. soft butter
4 eggs, separated
2 c. powdered sugar
4 egg whites
1 (20 oz.) can sliced peaches, drained
1 (12 oz.) container Cool Whip

Cream together butter, egg yolks, and powdered sugar. Crush wafers and put in a greased 9 x 13 inch pan (reserve 1/4 cup for topping). Beat egg whites until stiff. Mix egg whites with already creamed together ingredients. Spoon carefully over wafers. Put sliced peaches on top of mixture. Put Cool Whip on top of peaches. Sprinkle the reserved 1/4 cup of wafers on top of Cool Whip for decoration. Refrigerate overnight or early in the morning.