A dessert from the 60s that is not actually a pantoute SALAD!
For the crust:
2 cups of pretzels, crushed
3/4 cup unsalted butter, melted
2 cup tablespoon of sugar
1 cup large spoon ground cinnamon
1/4 cup ground nutmeg
For the filling:
+2 cans of peaches, drained
+2 cups of boiling water
+ 1 ( 7 oz.)Cool Whip
+1 ( 7 oz.) Pack cream cheese
+1 ( 4 oz.) Can of Peach Jello
+ 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.