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.