Peaches and Cream Pretzel Salad

My family and I recently got back from our annual trip back to South Dakota.  We travel back every summer to see family, enjoy some ball games, time on the Missouri river and lots of golf.  Inevitably we always enjoy lots of delicious food, typically at potluck get-togethers and family picnics.  This fantastic jell-o pretzel salad is one of those delicious dishes that’s perfect for any summer meal.
This amazing Peaches & Cream Pretzel Salad is just like the classic strawberry version.  I actually adapted my Cherry Jell-O Pretzel Salad to incorporate fresh summer peaches.  Here’s the simple steps to making this fantastic pretzel salad

Peaches and Cream Pretzel Salad

2 hours to prepare

Ingredients

    Crust:

•     2 cups pretzels, crushed
•     1 tablespoon cinnamon
•     2 tablespoons sugar
•     1/4 teaspoon nutmeg
•     3/4 cup (1 1/2 sticks) unsalted butter, melted

    Filling:

•     2 cans peaches, drained, peaches pat dry
•     1 (8 oz.) container frozen whipped topping
•     2 cups water, boiling
•     1 (6 oz.) package peach jello
•     1 (8 oz.) package cream cheese, room temperature
•     1/2 cup sugar

Preparation

1. Preheat oven to 400ºF, and grease a 13x9-inch baking dish with nonstick spray.
2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
3. 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.
4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

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