Peach Marshmallow Icebox Cake - cooking recipe

Ingredients

1 Tbsp. Knox gelatine
1/4 c. cold water
1/3 c. butter
1 c. sugar
2 egg yolks, beaten
32 marshmallows, cut in small pieces
4 c. sliced peaches
2 egg whites, beaten
2 c. vanilla wafers, crushed

Preparation

Soak gelatine in 1/4 cup cold water for 5 minutes.
Cream together butter and sugar; add egg yolks.
Cook over low heat until thoroughly thickened.
Remove from heat and add soaked gelatin.
When slightly cooled, add marshmallow pieces.
Blend slightly and cool.
Fold in peaches and egg whites.
In a mold, alternate layers of cookie crumbs and peach filling, beginning with cookie crumbs and ending with cookie crumbs.
Chill until set.
Serve with or without whipped cream.