1️⃣ Preheat & prep pan
: Preheat oven to 350 °F (175 °C). Line a 9×13″ baking dish with parchment paper (optional) or lightly grease it.

2️⃣ Make the crust
: In a bowl, stir together crushed pretzels, melted butter, and 2 tablespoons sugar until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.

3️⃣ Bake the crust
: Bake for 8–10 minutes until fragrant and set. Remove from oven and let cool completely while you make the next layers.

4️⃣ Whip the cream
: In a chilled mixing bowl, whip the cold heavy cream to stiff peaks. Set aside in the fridge.

5️⃣ Cream cheese filling
: In a separate bowl, beat the softened cream cheese, ¼ cup sugar, and vanilla extract until smooth and fluffy. Gently fold in the whipped cream until just combined, creating a light mousse-like layer.

6️⃣ Assemble cream layer
: Spread the cream cheese mixture evenly over the cooled pretzel crust. Smooth the top with a spatula. Refrigerate for 15–20 minutes to firm up.

7️⃣ Prepare the peach gelatin
: Dissolve the peach gelatin in 1 cup boiling water, stirring until fully dissolved. Stir in 1 cup cold water (or reserved peach juice + water). Let cool slightly (but not set), about 5 minutes.

8️⃣ Add peaches & layer
: Stir the chopped peaches into the slightly cooled gelatin. Carefully pour this mixture over the chilled cream cheese layer. Return to the refrigerator.

9️⃣ Chill to set
: Refrigerate for at least 2–3 hours (or up to overnight) until the gelatin layer is fully set.

🔟 Serve
: Slice into squares and serve chilled. For a festive touch, top each piece with a dollop of whipped cream or a fresh peach slice.