Kristy Cook
Ingredients:
Crust:
2 cups pretzels, crushed
¾ cup (1 ½ sticks) unsalted butter, melted
2 tablespoons sugar
1 tablespoon cinnamon
¼ teaspoon nutmeg
Filling:
2 cans peaches, drained and pat dry
2 cups water, boiling
1 (8 oz) container frozen whipped topping
1 (8 oz) package cream cheese, room temperature
1 (6 oz) package peach Jello
½ cup sugar
Directions:
Preheat oven to 400°F and grease a 13×9-inch baking dish with nonstick spray.
In a medium bowl, combine crushed pretzels, sugar, cinnamon, and nutmeg. Stir in melted butter until mixture is well combined.
Press the pretzel mixture into an even layer in the bottom of the prepared baking dish. Bake for 8-10 minutes, then set aside to cool.
In a large bowl, beat together cream cheese and sugar until smooth. Gently fold in the whipped topping until fully incorporated.
Spread the cream cheese mixture over the cooled pretzel crust and refrigerate for 1 hour, or until set.
In a separate bowl, dissolve the Jello packet in boiling water, stirring until completely dissolved. Allow to cool to room temperature.
Arrange peach slices over the cream cheese layer, then carefully pour the cooled gelatin mixture over the peaches.
Refrigerate until set, about 2-3 hours. Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 3 hours 30 minutes | Kcal: 290 kcal per serving | Servings: 12
