1 box vanilla wafers, crushed fine
1 c. butter, softened
2 c. confectioners sugar
4 eggs, separated
8 to 12 peaches, sliced or 1 (24 oz.) can
1 pt. heavy cream or Cool Whip

Crush wafers into fine crumbs and line bottom of pan with 1/2 of them. Cream sugar, butter and egg yolks until smooth. Beat egg whites separately, until stiff, then add to yolk mixture, mixing until smooth. Spread mixture over crumbs. Spread layer of peaches over mixture. (I slice "canned" sliced peaches in 1/2 so they are not too thick.) Whip cream; add little sugar and vanilla and spread over peaches. Top with remaining cookie crumbs. Refrigerate, minimum 6 hours; overnight even better.

Serves 18 to 20.