1. Butter a gelatin mold or mixing bowl and line with waxed paper. 2. Cream butter and sugar together. 3. Finely chop the drained peaches and fold into butter/sugar mixture. 4. For assembly, dip the ladyfingers in the reserved peach juice, then arrange them in the prepared mold in alternating layers with the peach mixture until all of the ladyfingers and cream are used up. 5. Chill for at least 4 hours, or overnight. 6. Invert chilled mold onto a decorative plate, then pipe or spread whipped cream over it to cover. 7. Serve. ---------------------------------------------------------------------------
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Ingredients
