Peach Pretzel Jello Salad


A dessert from the 60s that is not actually a pantoute SALAD!

  1. For the crust:

  2. 2 cups of pretzels, crushed

  3. 3/4 cup unsalted butter, melted

  4. 2 cup tablespoon of sugar

  5. 1 cup large spoon ground cinnamon

  6. 1/4 cup ground nutmeg

For the filling:

  1. +2 cans of peaches, drained

  2. +2 cups of boiling water

  3. + 1 ( 7 oz.)Cool Whip

  4. +1 ( 7 oz.) Pack cream cheese

  5. +1 ( 4 oz.) Can of Peach Jello

  6. + 1/2 cup of sugar



Preheat oven to 410 º F. Grease a 14 9 – inch baking dish.

In a bowl, mix the -pretzels, sugar, -cinnamon- and nutmeg. Add the melted butter- and mix.

Transfer the pretzel- mixture to the prepared -dish and press gently to make an even layer.

Bake crust about -11 min, And let cool .

In a bowl, -blend cream- cheese / sugar.

Sweetly fold whipped topping to the mixture. Do not over-stir.

Spread the- mixture on the cooled crust, -then refrigerate- for at- least 1 hour.

In a large bowl, -combine the can -of Jello with- the boiling -water and mix until- completely- dissolved.

Let -cool to- room -temperature.

Place the -peach-slices on the -cheese layer, then gently pour the- gelatin over them.

Refrigerate -at least -3 hours and- served chilled.


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