Preparation Method
Prepare the crust:
Preheat your oven to 400°F (200°C). Grease a 13×9-inch baking dish with nonstick spray. In a medium bowl, combine the crushed pretzels, sugar, cinnamon, and nutmeg. Stir in the melted butter until well mixed. Press the mixture evenly into the bottom of the prepared dish. Bake for 8–10 minutes, then remove from the oven and allow it to cool completely.
Make the cream layer:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Gently fold in the whipped topping until fully combined. Spread this mixture evenly over the cooled pretzel crust, making sure to seal the edges well. Refrigerate for about 1 hour, or until firm.
Prepare the gelatin topping:
In a separate bowl, dissolve the peach jello in 2 cups of boiling water, stirring until completely dissolved. Allow the mixture to cool to room temperature (do not let it set).
Assemble the dessert:
Arrange the drained peach slices evenly over the cream layer. Slowly pour the cooled jello mixture over the peaches, being careful not to disturb the cream layer.
Chill and serve:
Place the dish in the refrigerator and chill for 2–3 hours, or until the jello is fully set. Slice and serve chilled.
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