With a buttery cookie crust, fresh peaches and a delicious glaze over the top, this really is the best peach dessert.
Peel and slice all the peaches. To avoid too much excess liquid in the top layer of this dessert (the peach layer), place the peeled sliced peaches into a colander inside a larger bowl, to allow the peach juices to drip out. Reserve the juices. Chill the peeled sliced peaches in the fridge until ready to assemble.
In a medium sized sauce pan, bring to a boil the reserved peach juices, orange juice concentrate, sugar, cornstarch, vanilla and almond extract. Let this sauce thicken and cool.
Mix the melted butter with all of the crushed cookies, and press into a 9x13in. pan.
With a handheld mixer, mix the cream cheese with the powdered sugar and cool whip. Spread the cream cheese layer over the cookie crust.
Optional: You can chill the top layer separate from the two bottom layers. Just add the peach layer right before serving, to help keep the cookie crust from getting too soft from any excess liquid.