2 c. sm. pretzels, broken into sm. pieces
3/4 c. butter, softened
3 tbsp. sugar
1 (6 oz.) pkg. peach Jello
2 c. boiling water
1 1/3 c. peach juice drained from peaches (add water if not enough juice)
1 pkg. (8 oz.) cream cheese
3/4 c. sugar
1 (9 oz.) Cool Whip

Mix together pretzels, butter and 3 tablespoons sugar. Flatten in 9 x 13 inch pan. Bake for 8 minutes in 375 degree oven. Cool. Combine Jello, boiling water and peach juice, let partly set. Beat 3/4 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzel mixture. Set sliced peaches over Cool Whip mixture. Pour slightly set Jello over peaches. Refrigerate overnight. You can use strawberries - also sugar-free Jello.