Place cookies in a gallon size zip loc bag. Seal and crush cookies with a rolling pin. Place ¾ of crushed cookies in a 9 x 13 inch pan.
Beat softened butter with powdered sugar until creamy. Add liquid eggs and beat until fluffy. Pour creamed mixture over crushed cookies. Cover creamed mixture with diced peaches.
Spread whipped topping over top of peaches. Sprinkle remaining ¼ crushed cookies over top. Chill for 3 hours or overnight.