"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach Pretzel Salad Recipe

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This recipe for Peach Pretzel Salad, by , is from Majia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joy

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups pretzels, crushed
1 and 1/2 sticks butter, melted
2 tablespoons sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg

Filling:
2 cans peaches, drained
2 cups boiling water
8 ounces cool whip
8 ounces cream cheese
6 ounce package peach jello
1/2 cup sugar

Directions:
Directions:
Preheat oven to 400 degrees and grease 13x9 pan with Pam.
Combine pretzels, sugar, cinnamon and nutmeg with butter and mix well.
Transfer mixture to baking dish and press into even layer. Bake crust 8-10 minutes and cool.
In large bowl, cream together cream cheese and sugar, then fold in whipped topping.
Spread mixture over cooled crust, then refrigerate for 1 hour.
Combine jello with boiling water until dissolved, then cool.
Top cream cheese layer with peach slices.
Pour gelatin over and refrigerate until set.
Serve chilled.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Wonderful a refreshing peach dessert! The crust is so crunchy and tasty.

 

 

 

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