For the crust, mix together pretzels, melted butter and sugar; spread evenly into a 9×13-inch baking dish. Bake at 400 degrees for 8 minutes. Cool completely.

For the filling, beat together cream cheese, sugar and extract (if using) until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refrigerate while making the topping.

For the topping, dissolve Jell-O in boiling water; allow to cool to room temperature. Stir sliced peaches into cooled Jell-O. Place mixture in the refrigerator for about 30 minutes, then spoon over the cream cheese mixture. Chill until firm.

Makes 10 to 12 servings.