Have you ever heard of pretzel salad before? If not, it might sound completely confounding…but that’s probably just because it’s a very retro recipe that was popular in the 1960s and that isn’t really a salad at all.
Ingredients
Crust:
2 cups pretzels, crushed
¾ cup ﴾1½ sticks﴿ unsalted butter, melted
2 tablespoons sugar
1 tablespoon cinnamon
¼ teaspoon nutmeg
Filling:
2 cans peaches, drained, peaches pat dry
2 cans peaches, drained, peaches pat dry
2 cups water, boiling
1 ﴾8 oz.﴿ container frozen whipped package
1 ﴾8 oz.﴿ package cream cheese, room temperature
1 ﴾6 oz.﴿ package peach jello
½ cup sugar
Instructions
Preheat oven to 400ºF, and grease a 13x9‐inch baking dish with nonstick spray.
In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8‐10 minutes, then
set aside to let cool.
In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool
to room temperature.
Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
Refrigerate until set, 2‐3 hours. Serve chilled, and enjoy!
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/peach-pretzel-jello-salad/