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Peach Pretzel Salad

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Prep Time 2 minutes
Cook Time 10 minutes
Course Dessert, Salad
Cuisine American

Ingredients
  

  • 2 cups pretzels, crushed
  • 3/4 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cans peaches, drained and patted dry
  • 2 cups boiling water
  • 1 8 oz container frozen whipped topping, thawed
  • 1 8 oz package cream cheese, room temperature
  • 1 6 oz package peach jello
  • 1/2 cup sugar (for filling)

Instructions
 

  • Preheat oven to 400°F and grease a 13x9-inch baking dish. Combine crushed pretzels, sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter and mix well.
  • Press the pretzel mixture into the baking dish to form an even crust. Bake for 8–10 minutes, then cool completely.
  • In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust and refrigerate for 1 hour.
  • In a separate bowl, dissolve peach jello in boiling water. Let cool to room temperature.
  • Top the cream layer with peach slices, then carefully pour cooled gelatin over the peaches. Chill for 2–3 hours until set.
  • Serve chilled and enjoy!

Notes

Be sure the gelatin cools to room temperature before pouring, or it may melt the cream layer.
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