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Peach Pretzel Salad

2 cups pretzels, finely crushed
1 cup (2 sticks) margarine
1/2 cup granulated sugar
2 (8 ounce) containers Cool Whip
16 ounces cream cheese, softened
2 cans peach pie filling

Stir first 3 ingredients together. Press into a greased 13 x 9-inch baking pan. Bake at 350 degrees F for 8 minutes. Cool.

In bowl, mix Cool Whip and cream cheese. Fold in pie filling. Cut peaches into small pieces as you mix. Spread over pretzel crust and refrigerate overnight.

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