2 (3 oz.) pkg. peach Jello
2 c. boiling water
1 1/3 c. peach juice (use peach from canned peaches, add water if not enough)
1 (16 oz.) can sliced peaches

Set aside Jello in refrigerator until Jello is not too thick or runny.

CRUST:

2 c. crushed pretzels (not sticks) or 2 c. graham cracker crumbs
2 tbsp. sugar
3/4 c. butter

Put in 9x13 inch pan at 375 degrees for 8 minutes. Let cool. Blend 8 oz. cream cheese with 3/4 cup sugar, fold in 10 oz. Cool Whip. Spread on crust. Lay peaches in rows over cream cheese (to make squares for serving). Pour thickened Jello over peaches gently. Let set completely before cutting. Stays well in refrigerator. You can also use strawberries or raspberries.