Preheat oven to 350°F (175°C). In a bowl, combine crushed pretzels, powdered sugar, and melted butter. Press into a 9x13 inch dish and bake for about 10 minutes. Let cool.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled pretzel crust.

Boil 2 cups of water. Remove from heat and whisk in peach gelatin until dissolved. Allow to cool slightly and fold in sliced peaches.

Pour peach gelatin mixture over cream cheese layer and spread evenly. Remove air bubbles with a toothpick if needed.

Cover and refrigerate for at least 4 hours to set.

If using, beat a pasteurized egg into cream cheese mixture before layering.

Once set, slice into squares and serve chilled, garnished with extra whipped topping or peach slices if desired.