Preheat the oven to 350 degrees.

In a large bowl add the pretzels, sugar and melted butter.

Stir together to coat. In a 9x13" pan, add your pretzel mixture and then evenly press into the bottom of the pan.

Bake the crust for 10 minutes. Remove from oven.

Set to the side and let cool. Add your jell-o mix into a bowl, and add boiling water. Stir to dissolve.

Set jell-o aside to cool. With a hand mixer, add the cream cheese and sugar and beat on high until smooth.

Gradually add in the Cool whip and mix until combined. Spread Cool whip mixture evenly over the cooled crust.

Making sure to cover from edge to edge. Refrigerate for 30 minutes to set.

Add the peach slices on top of the cream cheese mixture.

Pour the room temperature jell-o over the peaches. Chill for 2 hours.

Enjoy!