From the kitchen of Aunt Barbara.
1 lb. package French Vanilla Creme cookies (Keebler)
Roll into crumbs, and put 3/4 of crumbs into 9 x 13 pan.
1 square of butter (not margarine)
2 c. powdered sugar
Spread creamed mixture onto crumbs.
Cut 6 or 7 large peaches in wedges and cover creamed mixture. Fill to top of dish.
Whip 1 pint cream. Don't sweeten.
Spread over peaches and sprinkle with remaining 1/4 of crumbs.
Chill 4 hours before serving.