Preheat Oven: Preheat your oven to 350°F (175°C).

Make Pretzel Crust: In a medium mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar. Mix until the pretzels are well coated. Press the mixture evenly into the bottom of a 9x13-inch baking dish to form a crust. Bake for 10 minutes, then remove from the oven and let cool completely.

Prepare Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Fold in the whipped topping until well combined. Spread this mixture evenly over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the crust. Refrigerate until ready to use.

Prepare Jello Layer: In a separate bowl, dissolve the peach-flavored gelatin in 2 cups of boiling water. Stir well until all the gelatin is dissolved. Add 2 cups of cold water and mix. Allow the gelatin to cool to room temperature.

Add Peaches: Once the gelatin has cooled, gently stir in the sliced peaches.

Assemble Salad: Carefully pour the gelatin and peach mixture over the cream cheese layer. Make sure the peaches are evenly distributed. Refrigerate the dish for at least 2 hours, or until the gelatin is fully set.

Serve: Cut the Peach Pretzel Jello Salad into squares and serve chilled.