Pretzel Peach Salad

Pretzel Peach Salad is just awesome, try this one for sure!

Crust:

2 cups pretzels, crushed

3/4 cup unsalted butter, melted

2 Tbsp. sugar

1 Tbsp. ground cinnamon

1/4 tsp. ground nutmeg

Filling:

2 cans peaches, drained and patted dry

2 cups boiling water

1 8 oz. container frozen whipped topping

1 8 oz. package cream cheese, room temperature

1 6 oz. package peach jello

1/2 cup sugar

Preheat oven to 400 degrees, grease a 13 x 9 inch baking pan with non-stick spray.

In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter and mix thoroughly.

Transfer pretzel mix to baking pan and gently press into an even layer.

Bake crust for 8-10 minutes, set aside to cool.

In a large bowl, cream together cream cheese and sugar. Gently fold in whipped topping.

Spread over cooled crust. Refrigerate for 1 hour or until set.

In a large bowl, combine jello with boiling water and stir until completely dissolved.

Let cool to room temperature. Top the cream cheese layer of the cake with peach slices, gently pour gelatin over cream cheese layer.

Refrigerate until set, 2-3 hours. Serve chilled.

Serves 8-10

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